White Peach and Rosewater Creamsicles

In a large saucepan, add the fruit and sugar. Simmer on low stirring until the fruit is soft and releases its juices. Add 1-2 tablespoons of water to the fruit if it sticks or has difficulty breaking down.

Once soft, remove from heat and allow to cool slightly, 10-15 minutes. Using an immersion blender, or a food processor, puree the fruit until it is completely smooth and only very small pieces of skin remain.

Add the lime juice and rose water, then refrigerate the puree until completely cool to the touch.

Meanwhile combine the yogurt with the vanilla and honey if using.

When the puree is cool, fill popsicle molds (recipe will make 8-9 standard sized popsicles) with both it and the yogurt adding each alternately and swirling slightly with a spoon. Allow 1/4″ head space at the top as popsicles will expand slightly in the freezer. Place a sheet of tin foil over the top of the molds and add popsicle sticks. Freeze until completely firm, about 6 hours.

To unmold, let popsicles sit at room temperature for 5 minutes, then run the outside of the mold under lukewarm water very briefly. Popsicles should slip from molds easily after that.

Recipe adapted from Sunset Magazine