Peach Jalapeño Pops

Peach Jalapeño pops or paletas.

Paletas are Latin American ice pops made with fresh fruit. Apparently peaches and jalapeñoes are a very traditional Mexican combination but I thought it was very unique and interesting. This was the first recipe that, while browsing through the People’s Pop cookbook, I stopped turning the pages and knew this was one of the pops I had to make but unfortunately I hate to wait for peaches to be in season. Finally! August comes and Ontario peaches are overflowing in the grocery stores so I can make these delicious treats.

They are fleshy like a peach and flecked with orange and red from the gorgeous, soft peach skin. Because the skin is pureed you don’t get that terrible peach-sensation of eating a sweater. Through simmering the jalapeño with the simple syrup you really get the essence of the pepper rather than just the heat. By the end of the pop you definitely get some of that lip numbing  from eating something spicy sensation but this pop allows the actual sweetness of the pepper to shine through rather than just the spice.

These are delicious but I would suggest making them for a party rather than just for personal consumption. Every time you finish a pop you have had just enough of that flavour combination to be satisfied but after eating 4 or 5 over the course of a few days you are all popped out. These are definitely delicious but like all good things, should be enjoyed in moderation. I have included the recipe below the cut.

Happy munching!

Peach Jalapeño Pops – Makes 10 Pops

1 lb 6 oz peaches (about 4 or 5 tennis ball-sized), halved
1 1/4 cups simple syrup
1 jalapeño pepper, thinly sliced
2 tbsp freshly squeezed lemon juice

1. Preheat the oven to 350 F. Place the peaches cut side down on a cookie sheet. Bake until the skins and flesh have softened, about 20 minutes. Remove from the oven and let cool.

2. Combine the simple syrup and the jalapeño in a small saucepan. Cover and bring to a simmer over medium heat. After 5 to 10 minutes, turn off the heat and let rest while the pepper steeps. Be careful not to simmer the mixture for too long, because the simple syrup evaporates quickly, reducing the amount of liquid remaining. You want 1 cup to wok with. Let cool.

3. Once the peaches are cool enough to touch, removed and discard the puts and whiz the peach, skins and all, in a food processor, though feel free to leave the puree somewhat chunky. You should have about 2 cups of puree.

4. Strain the jalapeño out of the simple syrup and discard. Transfer the pureed peaches to a bowl or measuring pitcher with a pouring spout and add the jalapeño simple syrup and the lemon juice. Stir until the mixture is well incorporated. Dip a spoon in; the peach should taste sweet, but accented by a piquant bite from the jalapeño.

5. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours.

 

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