There is a certain amount of skill required to successfully eat a popsicle. Too slow and the popsicle starts to melt, drips cascading over your hand and arm before you can catch them with your tongue. Too fast and you run the risk of brain freeze. Then there is the stick to contend with. If luck is on your side, your chosen iced confection will peel away from the stick with ease. If not, you may be blithely licking away at your treat when your tongue rasps over the stick, leaving a strange woody note in your mouth and sending shivers down your spine.
Popsicles have become somewhat fashionable of late. Where once the choice was limited to Twin Poles, Frosty Fruits and Billabongs tucked into a small chest freezer in the corner of the local deli, popsicles now come in any flavour combination you can imagine and are available in dedicated food trucks and pop-up shops. Popsicles, or icy poles as they are still known to most of us, have come of age.
It is very easy to make popsicles at home. Popsicle moulds come in a vast range of shapes and sizes, and can even be bought in your local supermarket. The advantage of making your own is that you have complete control over the ingredients, which can turn the popsicle into a healthy snack rather than a over sweetened treat.
When the Popsicle Party theme was announced for this month’s Sweet Adventures Blog Hop my first thought was of a roasted plum popsicle I had recently enjoyed. Plums are abundant at the moment and pair well with spices, red wine and yoghurt. Roasting the fruit concentrates the flavour and allows the spices to infuse the mixture. Plums can be quite tart, so it is necessary to taste the fruit you are using and adjust your sugar requirements accordingly. These popsicles are basically fruit and yoghurt in frozen form, so don’t feel too guilty about eating these for breakfast if it is too hot to contemplate anything else. I certainly wouldn’t.
- 1kg plums, halved and stoned
- 1 cup red wine
- 3 Tablespoons dark muscovado sugar*
- 2 cinnamon sticks
- 2 star anise
- 5 green cardamom pods, crushed
- ¾ cup Greek Yoghurt
- Preheat the oven to 180C
- Lay the plums in a single layer in a baking dish.
- Tuck the spices into the plums, sprinkle over the sugar and pour the wine into the bottom of the baking dish.
- Roast the plums for 30 minutes, or until they are completely soft and beginning to slump.
- Baste the plums with the red wine during the cooking time if they look like they are starting to dry out.
- Allow the plums to cool completely.
- Remove the whole spices and puree the plum mixture in a food processor or blender until completely smooth.
- Spoon a small amount of plum puree into the bottom of the popsicle mould.
- Dollop in small amount of yoghurt and then cover the yoghurt with more plum puree.
- Continue layering the puree and yoghurt until the moulds are full.
- Insert the popsicle sticks and freeze for 4-6 hours.
This month’s Sweet Adventures Blog Hop is hosted by Swah at Love Swah. Don’t forget to check out all the other wonderful popsicles at the bottom of this post.