Peach Amaretto Popsicles

 

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.

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14 Comments

  1. Regula @ Miss Foodwise August 26, 2013

    Simply gorgeous words and images x

    Reply
  2. Caramella August 26, 2013

    Delicious! I know something about Italians…I am half Sicilian. I have been to Venice, I love it!

    http://www.hungrycaramella.blogspot.com

    Reply
    • Valeria August 26, 2013

      Happy to hear you enjoyed it! Thanks for passing by! 🙂

      Reply
  3. Emiko August 26, 2013

    Ahhh, I love these popsicles, what pretty colour! And as you know, I love pesche ripiene (thanks for the link!), so this beautiful combination sounds just perfect (I agree, no need for sugar when you have that flavour). I loved the story of your father's food memories too. It reminds me of my mother in law recounting her experience with gelato in a Tuscan town in the 1950s when she was a little girl – her father would take her for a gelato every Sunday to the local gelateria, where there was a choice of just two flavours, crema or chocolate! Times have changed and the flavours have expanded but what surprised me when researching gelato over the years was that somewhere between the war and recent times, the gelato available in Italy was mostly industrialised gelato. Luckily the artisan process has regained popularity and it has grown as there is a market for it – do we have tourists to thank for that, I wonder? 😉

    Reply
    • Valeria August 26, 2013

      Yes, absolutely, industrial gelato was what common people living far from town centres would have access to, and their first and only encounter with such delicacy for years. Nowadays you find (thank goodness) a lot of good, great artisan gelaterie, but you find a lot of bad ones as well, and I wonder if that is because most people just don't have a palate for good artisan gelato. Anyway, we definitely have to thank modernity (and tourism) for this new renaissance we are seeing in the would of artisan gelato making – I am truly happy to have access to good Italian style gelato here in London as well! 🙂

      Reply
    • Juls August 29, 2013

      This is what impressed me much… I am the next generation, but if I try to remember my childhood gelato, well, it would be 50% artisanal and 50% industrial, the pressed frozen cream into paper cups was so so so common, more than the freshly scooped gelato into a crunchy cone.
      And, my father used to drive that van with ice cream when he was very young with my uncle, it was his first job! 🙂

      Reply
    • Valeria August 30, 2013

      For me is was the same, 50-50. Mmm, maybe 60-40, just because I wouldn't call some gelaterie all that 'artisan' 🙂 Anyway, really? The ice-cream van? With the bell, the songs and all? Idolo!

      Reply
  4. Laura August 28, 2013

    Ciao Valeria, che belle queste foto, arrivo da giulia e non sai quanto mi piaccia leggervi una dopo l'altra!:-) mi piace l'abbinamento pesche e amaretti, mi hai dato una buona idea!

    Reply
    • Valeria August 30, 2013

      Grazie mille, Laura! Pesche e amaretti non sonon fatti per stare insieme forever? Troppo buoni. 🙂

      Reply
  5. Ilke August 30, 2013

    And living through the eyes of story teller is enough to give these a try. Thanks for sharing. Gelato is my favorite of all in anything Italian. When we went to Rome, I thought I would eat tiramisu everyday but I forgot about it as soon as I tasted the first gelato. Then three times a day every day for five days. 🙂

    Reply
    • Valeria August 30, 2013

      Well, gelato is supposed to be kinda healthy – good nutrients! – compared to tiramisu, so…Good choice! 🙂 I would eat only gelato and fruit in the summer – so refreshing, so good, especially sorbet. Yum.

      Reply
  6. Zita August 30, 2013

    I love these popsicles so much! I'm a big fan of homemade popsicles and I made a lot of them last summer. What about this summer… you could ask?! Well, we have a small fridge with a tiny freezer drawer and it's full of breastmilk now! 🙂 Haha! So no space to freeze homemade popsicles this summer!

    Reply
  7. Valeria August 30, 2013

    Ha! I have a tiny freezer too, believe me, and I am constantly negotiating what to keep in there – I currently have ice for my Friday cocktail treat and, some beans and some ice cream XD that's all I can fit! Now breastmilk sounds kind of crucial alongside frozen peas for accidents and bruises 🙂 Next year maybe you'll be able to share these pops with your little one 🙂

    Reply

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