Eats // Peaches and Cream Pops

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

photos and recipe contributed by Nanette Wong  of Rules of Threee for Sugar & Cloth

With the heat wave that’s hitting the West Coast, all I want to do these days is lounge around in a hammock, fanning myself while eating delicious icy treats. While the former is slightly harder to do, considering I live in a small city apartment, the latter is much more achievable. I was strolling through the farmer’s market this past weekend, when I saw the fresh abundance of peaches prevalent at every farmers’ stand. Instantly, the idea of a summer pop, striped to signify summer and bursting with peachy goodness popped into my mind.

Ingredients:

  • 2 cups chopped fresh peaches
  • ½ cup sugar
  • 2 tbsp sugar + ⅛ tsp vanilla
  • 1 cup greek yogurt
  • 1 cup milk

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

Combine water and ½ sugar in a small saucepan and heat over medium heat. When it comes to a boil, turn down the heat and simmer for 5 minutes, until all the sugar is melted. Set aside and let cool– this will be your simple syrup.

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

Next, combine the fresh peaches and about 2 tb water in a saucepan over medium heat. Crush the peaches gently with a potato masher or wooden spoon as the pan is heating up. You want to make sure you don’t burn the peaches, but heat them enough to let them juice. When the peaches are mostly just clumps, strain the mixture over a bowl and keep the juice. Add the simple syrup to the peaches until it’s sweetened to your liking– I used about ¾ of the syrup.

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth
Lastly, we’ll create the cream mixture. Mix together the greek yogurt, milk, and 1tbsp sugar and vanilla. Then it’s time to create the pops! Alternate pouring the peach mixture and cream mixture into the popsicle mold, freezing for 20 minutes in between each layer.

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

photos and recipe contributed by Nanette Wong  of Rules of Threee for Sugar & Cloth

Nanette Wong for Sugar & Cloth

 

Eats // Peaches and Cream Pops

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

photos and recipe contributed by Nanette Wong  of Rules of Threee for Sugar & Cloth

With the heat wave that’s hitting the West Coast, all I want to do these days is lounge around in a hammock, fanning myself while eating delicious icy treats. While the former is slightly harder to do, considering I live in a small city apartment, the latter is much more achievable. I was strolling through the farmer’s market this past weekend, when I saw the fresh abundance of peaches prevalent at every farmers’ stand. Instantly, the idea of a summer pop, striped to signify summer and bursting with peachy goodness popped into my mind.

Ingredients:

  • 2 cups chopped fresh peaches
  • ½ cup sugar
  • 2 tbsp sugar + ⅛ tsp vanilla
  • 1 cup greek yogurt
  • 1 cup milk

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

Combine water and ½ sugar in a small saucepan and heat over medium heat. When it comes to a boil, turn down the heat and simmer for 5 minutes, until all the sugar is melted. Set aside and let cool– this will be your simple syrup.

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

Next, combine the fresh peaches and about 2 tb water in a saucepan over medium heat. Crush the peaches gently with a potato masher or wooden spoon as the pan is heating up. You want to make sure you don’t burn the peaches, but heat them enough to let them juice. When the peaches are mostly just clumps, strain the mixture over a bowl and keep the juice. Add the simple syrup to the peaches until it’s sweetened to your liking– I used about ¾ of the syrup.

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth
Lastly, we’ll create the cream mixture. Mix together the greek yogurt, milk, and 1tbsp sugar and vanilla. Then it’s time to create the pops! Alternate pouring the peach mixture and cream mixture into the popsicle mold, freezing for 20 minutes in between each layer.

peaches and cream pops recipe by Nanette Wong for Sugar & Cloth

photos and recipe contributed by Nanette Wong  of Rules of Threee for Sugar & Cloth

Nanette Wong for Sugar & Cloth

 

Comments

  • coco cake land

    07.08.13

    beautiful, nanette! i feel inspired… so simple and delicious sounding! ^__^

  • Nanette

    07.08.13

    thank you coco cake land! I have to admit, I am a huge fan of your beautiful cakes as well!!

  • Roslyn

    07.09.13

    Bet you can use canned peaches instead. For us ‘lazy’ folks!

  • Meg Sylvia

    07.09.13

    Oh my goodness, these look incredibly refreshing! Definitely need to get my hands on a Popsicle mold so I can try these this summer!

  • Tara K

    08.04.14

    How much water is combined with the sugar to make the simple syrup? I do not see that noted.

    • Nanette said:

      Good eye, Tara! It’s equal parts water and sugar- so 1/2 cup water. Thanks!

  • Jane

    09.25.14

    Does it mean add the simple syrup to the peach juice or the peach lumps?

    • Nanette said:

      To the peach juice. Thanks for asking! -Nanette

  • Kristin

    06.02.16

    Can you mix the peach and cream together or do you have to layer it.

    • Nanette said:

      I’ve never tried mixing it together, but I’m sure you can do so! It’s up to your personal preference.

  • HEDGEHOGI

    06.08.16

    I tried this and i had no juice come out of my Fresh peAches. Not sure why

  • Lenny j.

    07.13.16

    What should i do when i have left overs of them both