These peach and amaretti popsicles are very much inspired by a traditional summer dessert from Piedmont called pesche ripiene (stuffed peaches). Ingredients and flavours are similar, but here you have the added bonus of a refreshing, light, sweet something that goes down all too well when it’s scorching outside.
Peach Amaretto Popsicles
makes 6 small popsicles
This recipe doesn’t include any sweetener as I used perfectly sweet peaches – I highly suggest you do too, as this is the key to flavourful pops.
3 large ripe peaches, sliced
1/2 cup (125ml) double cream
1 cup amaretti (bitter almond cookies), roughly crushed
In a food processor, puree the peach slices until you’ll have a smooth texture but with some small chunks of peach flesh still intact. Add the cream and blend until smooth. Finally, add the amaretti give the mixture a couple more pulses so that it comes together.
Pour the peach cream into the pop moulds and freeze until solid, at least 6 hours.