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ROASTED FRUIT POPSICLES


I am so excited to introduce you guys to my friend Meghan Splawn today. Meghan is a professional recipe developer, wife, and mama. She works full-time as part of Alton Brown’s culinary team and her work can be seen in the Good Eats series and on altonbrown.com. Meghan’s blog, Stir and Scribble, is full of clever cooking and useful kitchen tips. Over the next few weeks I'm going to be sharing some divine recipes that Meghan created for my blog. We had the best time cooking and chatting and shooting this past sunday. All of the recipes in this series are Whole30 approved (without the use of maple syrup) and paleo friendly. I've lost 14 lbs of baby weight eating this way. Woohoo! You will love these popsicles, also great for teething babies. Enjoy! - Lesley


Roasting ripe fruit is one of the fastest ways to add sweetness to fruit with out any sugar. Peaches get especially creamy, making a fabulous dessert-like pop. Use the following guidelines to roast almost any summer fruit. The cooled roasted fruit can be stored in an airtight container in the fridge for up to a week. Next week I'll show you another great use for roasted fruit, so make a little extra. Trust me, your efforts will pay off.

Roasted Fruit Popsicles 

Yield 8 to 12 popsicles* depending on your molds 

1 ½ pounds fruit – peaches, plums, apricots, and strawberries do well here
1 tablespoon pure maple syrup or honey, optional
½ vanilla bean, split and scraped
½ teaspoon kosher salt
½ cup water or leftover coconut water [from Whipped Coconut Milk - recipe coming soon!]
Heat an oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.

Prepare the fruit: peaches, plums, and apricots should be pitted and sliced into ¼ inch pieces; Strawberries should be hulled and larger berries halved. Toss the fruit with the maple syrup, vanilla bean, and salt. Spread in an even layer on the prepared baking sheet. Roast for 35 to 40 minutes or until the fruit has softened and deepened in color.


Cool the fruit completely before storing. Cooled fruit can be blended with ½ cup water until smooth then poured into popsicle molds and frozen until solid, 4 to 6 hours.

*These popsicle molds (shown above) are a great size for little fingers, BPA-free, and dishwasher safe.

Find more of Meghan here: twitter | pinterest | instagram.



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