Why did my peaches stick to the grill?

This usually happens if the grill grates aren't hot enough or clean enough before you start. Make sure your grill is fully preheated to high heat and give the grates a good scrape with a grill brush right before you place the peaches on them.

Can I make these without a grill?

Yes. While you'll miss the smoky flavor, you can get a similar caramelized effect by searing the peach halves in a very hot cast-iron skillet on the stovetop for a few minutes per side.

The almond coating isn't sticking. What should I do?

The key is to dip the frozen pop in the almond milk first. This liquid layer acts as a "glue" for the chopped nuts to adhere to. Working quickly while the pop is very frozen is also important.

Grilled-Peach and Almond Ice Pops: The #1 Ultimate Gourmet Recipe

Gourmet Grilled-Peach and Almond Ice Pops: A Summer BBQ Masterpiece

A sophisticated and unique frozen treat, these ice pops feature the smoky sweetness of grilled peaches. The peaches are grilled until charred and tender, then blended with a homemade ginger-infused simple syrup, peach preserves, and almond milk. After being frozen in molds, the pops are dipped in more almond milk and coated in finely chopped smoked almonds for a crunchy, savory finish.

Author: Evelyn
Prep Time: 1 hour 10 minutes (includes cooling times)
Cook Time: 20 minutes
Total Time: 6 hours 30 minutes (includes freezing time)
Yield: 6-8 pops 1x
Category: Dessert
Method: Grilling, Infusing, Blending, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

One 6-inch piece fresh ginger, unpeeled, sliced into thin rounds (about 1 cup)
1/3 cup sugar
1 pound ripe yellow peaches (about 3), peeled, halved, and pitted
1 tablespoon unsalted butter, melted
2 tablespoons peach preserves
1 cup plain unsweetened almond milk
1 tablespoon fresh lemon juice
Kosher salt
1/2 cup smoked almonds, finely chopped

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Instructions

Make the Ginger Syrup: In a small saucepan, bring the sliced ginger, sugar, and 1/4 cup of water to a simmer. Cook on medium-low for 10 minutes. Remove from heat and let it cool completely at room temperature, for at least 30 minutes.
Grill the Peaches: Meanwhile, prepare a grill or grill pan for high heat. Brush the peach halves all over with melted butter. Place them cut-side down on the grill and cook for about 5 minutes until very charred. Flip the peaches and grill for another 5 minutes until the other side is charred and the peaches are tender. Transfer to a plate to cool completely, about 20 minutes.
Make the Ice Pop Base: Place the cooled grilled peaches, peach preserves, 1/2 cup of the almond milk, lemon juice, and a pinch of salt in a blender.
Strain the cooled ginger syrup into the blender, pressing on the ginger pieces to extract as much flavor as possible; discard the ginger.
Puree the peach mixture until completely smooth.
Freeze the Pops: Transfer the mixture to a large liquid measuring cup. Pour into ice-pop molds, leaving 1/4 inch of space at the top. Insert the sticks.
Freeze until solid, for at least 5 hours or overnight.
Coat and Serve: When ready to serve, put the remaining 1/2 cup of almond milk in one glass and the chopped smoked almonds in another.
Unmold the ice pops, dip the top of each into the almond milk, and then immediately into the almonds to coat. Serve immediately.

Notes

This recipe requires a grill or grill pan and ice-pop molds with sticks.
Pressing the cooked ginger in the strainer is key to getting a strong ginger flavor in the syrup.
The pops are best coated with the almonds just before serving to maintain their crunch.

Nutrition

Serving Size: 1 pop
Calories: 150-190
Sugar: 20-25 g
Sodium: 80-120 mg
Fat: 6-9 g
Saturated Fat: 1-2 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 2-3 g
Protein: 2-4 g
Cholesterol: <5 mg

Find it online: https://cookupjoy.com/grilled-peach-and-almond-ice-pops/