Peach-Vanilla Cream Pops

I love it when the picture says so much more than I could. Look at that color. That is the color of fresh peaches pureed with cream (and a little Greek yogurt.) And those are the exotic black specks of a real vanilla bean, hand scraped and meticulously added to a simple syrup. These are what I call grown-up popsicles. Not because kids don't like 'em - mine gobbled them up and fought tooth-and-nail over the last one - but because they are fresh and a little unexpected. A perfect cool treat for summer.

Peach-Vanilla Cream Pops (print recipe)
Makes about 8 to 10 popsicles

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

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

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

Recipe from Bon Appetit, June 2011

One year ago: Ranch Hamburger Buns
Two years ago: Coconut Milk Pudding Rolls