Peach Melba Popsicle

Instructions

Make the syrup: Combine sugar and water in a small-medium saucepan (intentionally larger than it needs to be) and bring to a simmer, stirring until the sugar dissolves.

Macerate the raspberries: Pour ¼ cup of syrup (just eyeball it — about ⅓ of the mixture) over the raspberries in a bowl.

Cook the peaches: Add the peach chunks to the remaining syrup in the saucepan and bring back to a simmer. Cook for 1 to 2 minutes, until softened.

Cool everything down: Let both the raspberries and peaches cool in their syrup. The raspberries will cool quickly, but you can speed up the peaches by setting the bowl in a larger bowl of ice water for 10 to 15 minutes.

Puree: In a blender or food processor, puree the peaches and their syrup first, then scrape into a measuring cup with a spout and stir in the almond extract, if using. Puree the raspberries next and place in a smaller spouted cup.

Tip: Blend the peaches first as raspberry would muddle the peach puree far more than the reverse.

Assemble the pops: Pour a small splash of raspberry puree (about half your total sauce) into the bottom of each popsicle mold or small glass mold. Follow with a larger splash of peach puree (again, about half) and dollop in a little softened ice cream. Repeat with the remaining raspberry, peach, and ice cream.

Marble and freeze: Use a skewer to lightly swirl the mixtures together — swiping it right along the inside wall of each mold gives the best marbling. Freeze according to your popsicle mold’s instructions.