Peach-Vanilla Cream Pops

from Bon Appetit, June 2011

makes 8-10

Ingredients:

• 1/2 cup plus 2 Tbsp. sugar
• 1 vanilla bean, halved lengthwise
• 4cups sliced, peeled*, ripe peaches (about 4 medium)
• 1/2 cup chilled heavy whipping cream
• 1/4 cup Greek yogurt
• 2 Tbsp. amaretto (optional)

Directions:

Place sugar and 1/2 cup water in a small saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to boil over high heat, stirring until sugar dissolves.  Transfer syrup to a small bowl; chill.  Discard vanilla bean.

Puree syrup and peaches in a food processor until smooth.  Set a fine mesh strainer over a medium pitcher over a medium pitcher; strain , pressing on solids to extract about 21/4 cups puree.  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.

*To easily peel peaches, cut a small X on the bottom (not stem end), submerge in boiling water for 30 seconds, then drop into cold water… peels should slide off easily.