Peach Guava Pops Food

PASSION FRUIT AND GUAVA POPS

Passion Fruit and Guava Pops image

Provided by Rochelle Palermo

Categories Low Fat Kid-Friendly Low Cal Backyard BBQ Frozen Dessert Summer Healthy Low Cholesterol Guava Passion Fruit Party Bon Appétit Small Plates

Yield Makes 8

Number Of Ingredients 8

Ingredients

1/3 cup water
1/4 cup plus 3 tablespoons sugar
2 tablespoons fresh lime juice, divided
7 to 8 ripe passion fruits (about 11 ounces), halved
1 11.5-ounce can guava nectar (about 1 1/2 cups)
Ingredient info: Choose passion fruit that is wrinkled on the outside, which indicates that the fruit is ripe.
Special Equipment
8 3-ounce disposable paper cups; 8 ice pop sticks or lollipop sticks

Steps:

Combine 1/3 cup water, 1/4 cup sugar, and 1 tablespoon lime juice in small bowl; stir until sugar dissolves. Using spoon, scoop flesh from passion fruits into sugar mixture. Strain mixture through fine-mesh strainer into small bowl; press on seeds with rubber spatula to extract as much liquid as possible (you will need 1 cup strained liquid); discard seeds in strainer.
Divide passion fruit mixture among eight 3-ounce paper cups (about 2 tablespoons for each). Stretch plastic wrap tightly over top of each cup, covering completely and securing each with rubber band. Insert ice pop stick or lollipop stick through plastic wrap and into mixture in each cup (taut plastic will hold stick in place). Place cups in muffin pan, tilting cups at angle. Freeze until passion fruit mixture is set, about 3 hours.
Meanwhile, stir guava nectar, remaining 3 tablespoons sugar, and 1 tablespoon lime juice in 2-cup measuring cup until sugar dissolves. Chill mixture until cold.
Remove cups with frozen passion fruit mixture from freezer; stand cups upright in muffin pan. Peel back some of plastic wrap on each. Pour guava mixture atop frozen passion fruit mixture in cups, dividing equally. Cover with plastic wrap, secure with rubber band, and freeze until firm, at least 4 hours. DO AHEAD: Can be made 3 days ahead. Keep frozen.
Using scissors, cut off paper cups from pops and serve immediately.

PEACH-GUAVA POPS

Peach-Guava Pops image

These five-ingredient frozen treats will delight palates of all ages. Just purée chopped peaches with guava juice, and add some lime zest and a pinch of salt. Then stir in macerated peach slices, and pour the mix into old-fashioned molds. After a stint in the freezer, you will have captured sunshine on a stick.

Provided by Lauryn Tyrell

Categories Food & Cooking Dessert & Treats Recipes

Time 6h40m

Yield Makes 10

Number Of Ingredients 5

Ingredients

3 peaches (1 pound), peeled, pitted, and chopped (2 cups), plus 2 firm but ripe peaches, sliced into scant 1/2-inch wedges
6 tablespoons fresh lime juice, plus 2 strips peeled zest, each 1 inch long (from 2 to 3 limes)
1/2 cup sugar
Pinch of kosher salt
3/4 cup guava juice

Steps:

Purée chopped peaches with 2 tablespoons lime juice. In a large bowl, toss sliced peaches with sugar, salt, and lime zest. Stir in peach purée; toss to combine. Let stand, stirring occasionally, until sugar has dissolved and peaches are glossy, about 20 minutes.
Strain mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible, and reserving peaches. Stir together strained peach juice (you should have about 3/4 cup), guava juice, and remaining 1/4 cup lime juice.
Divide reserved peaches evenly among ice-pop molds; top with juice mixture. Freeze until firm, at least 6 hours and up to 5 days.

PEACH-VANILLA CREAM POPS

Peach-Vanilla Cream Pops image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 8-10

Number Of Ingredients 6

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)

Steps:

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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