Peach-Vanilla Cream Pops

By mirandavoegeli

by Gina Marie Miraglia Eriquez

Ingredients

• 1/2 cup plus 2 tablespoons sugar
• 1 vanilla bean, halved lengthwise
• 4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
• 1/2 cup chilled heavy whipping cream
• 1/4 cup Greek-style yogurt
• 2 tablespoons amaretto (optional)

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preparation

Place sugar and 1/2 cup water in a small saucepan.
Scrape in seeds from vanilla bean; add
bean. Bring to a boil over high heat, stirring
until sugar dissolves. Transfer syrup to a small
bowl; chill. Discard vanilla bean.

Purée syrup and peaches in a food processor
until smooth. Set a fine-mesh strainer over
a medium pitcher; strain, pressing on solids to
extract about 2 1/4 cups purée. Whisk in remaining
ingredients. Divide among molds. Cover;
insert ice-pop sticks. Freeze until firm. Dip
bottoms of molds into hot water for 20-30
seconds to loosen pops. Remove pops from
molds and serve.

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