These ice pops for grown-ups tame a heatwave.
This is the first slice of Jude's Ice Cream & Desserts by Chow and Alex Mezger (Kyle Books, June 2019) that I am pleased to share.
PEAR, PROSECCO AND ROSEMARY LOLLIES
Lollies for the grown-ups!
These beauties are refreshing, rather sophisticated treats to enjoy in the heat of the sun. So when the weather forecast looks promising, whip up a batch and pop them in your freezer. Rosemary gives these fancy pops an aromatic edge, but any woody herb would be just as delicious –experi ment with sage or thyme to see which hits the spot for you.
MAKES 10 X 100ml (3½fl oz) LOLLIES
300ml (½ pint) cold water
25g (1oz) granulated sugar
3–4 rosemary sprigs
3 pears (about 185g/6½ oz each)–about 500g (1lb 2oz) peeled weight
50ml (2fl oz) freshly squeezed lemon juice
200 – 250ml (7–9fl oz) prosecco
You Will Need
10 x 100ml (3½fl oz) lolly moulds and sticks
Put the water, sugar and rosemary in a saucepan and bring to a gentle simmer. Cook for 4–5 minutes before removing from the heat and picking out the rosemary sprigs.
Peel and core the pears. Cut the flesh into 2cm (¾in) cubes and put them into the rosemary syrup.
Return the saucepan to a low heat, cover and simmer the pears until tender, about 10–12 minutes.
Remove from the heat and allow the pears to sit for a few minutes, cooling slightly.
Tip the pears and syrup into a blender, add the lemon juice and blitz until smooth (or simply blitz
everything in the saucepan with a stick blender).
Pour the mixture into a large jug and stir through the prosecco to make up the volume to 1 litre (1¾ pints). It will bubble a little, but be patient and the bubbles will dissipate. Stir to combine. Pour the mixture into the lolly moulds, but don’t fill them right to the top as the mixture will expand on freezing. Put in the freezer for an hour or so and just as the lollies begin to set, insert the lollysticks and freeze overnight until firm.
To serve, remove the lollies from the freezer, dip the moulds briefly in hot water, then gently pull the lollies out of the moulds and serve straight away.
(* Recipe and Photo from Jude's Ice Cream & Desserts by Chow and Alex Mezger- Kyle Books, June 2019- Reproduced with permission of the publisher- All rights reserved)