Our baby gets credit for these pops.  I’ve brainstormed about a new cocktail recipe all week.  I wanted a drink made for summer.  Something straight from the farmer’s market that quenched the deepest thirst.   I just didn’t have time to make enjoy a cocktail.

I hadn’t totally given up hope.  I craved a cocktail that was sweet and spicy, so I made a batch of jalapeño simple syrup earlier this week.   It sat lonely in the fridge while I changed diapers, responded to emails, and dealt with a to-do list that runs the length of my yellow legal pad. Sigh…cocktails were not in my future.

Then this morning, as I pureed peaches in the blender for our daughter, it hit me.  Jalapeño simple syrup combined with pureed peaches would make a great pop.   These are now in my freezer.

While not the most beautiful pop (the color is a bit dull for my taste), they are simple to make and do justice to both the peaches and the jalapeño.  One bite reveals great peach flavor chased by the herbaceous taste of jalapeño and just enough heat to tickle your throat.  It’s not a cocktail, but I’m not complaining.  Happy cooking!

Peach and Jalapeño Pops – Printer Friendly Recipe
Makes 6 pops

The recipe for simply syrup yields more than is needed for these pops. Feel free to reduce the amount made. I was fine with having extra as I’m keeping some on hand for cocktails! I have a feeling that it would make an excellent addition to my watermelon margarita recipe.

For the simple syrup:
1 cup water
1 cup granulated sugar
1 large jalapeño, quartered lengthwise

For the pops:
1 lb fresh peaches
½ cup jalapeño simple syrup

In a small saucepan, combine the sugar, water, and jalapeño quarters and bring to a simmer, stirring occasionally until the sugar dissolves. Once simmering, cook for 3 minutes then remove from the heat and let cool for 15 minutes. Remove the jalapeño quarters using a slotted spoon and discard. You should have 1-1/4 cups simple syrup. Use ½ cup of the simple syrup for the recipe below and save the rest for cocktails.

Bring a medium pot of water to a boil.   Fill a large bowl with ice and water to make an ice water bath.   Cut a small “x” on the bottom of each peach and add the peaches to the boiling water. Blanch for 1 minute). Remove the peaches from the water using a slotted spoon or spider and plunge into the ice water bath to stop the cooking process. When the peaches are cool enough to handle, remove the skin using your fingers. If blanched for the appropriate amount of time, the skin should peel back easily. Cut the peaches in half to remove the pits and then roughly chop them.

Add the chopped peaches to a blender and purée.   Pour the peach purée into a measuring cup; you should have about 1 ¼ cups. Stir the jalapeño simple syrup into the peach purée. Taste and add more simple syrup if desired. Chill in the refrigerator for 30 minutes. If using a pop maker like the Zoku quick pop maker follow package directions to make the pops. If using plastic molds, fill the molds with the mixture and let freeze for 5 hours before serving. Enjoy!