The temperatures have dipped a little this week. Not a ton. But enough to make things interesting. James started eyeing his sourdough starter with renewed interest. I made a tomato sauce and actually cooked it. We’ve even dared to turn on our oven just in time for the stone fruit and tomatoes to reach peak season. Late summer, I love you.
And summer it still is. Until September 21. The oven flexing its muscles aside, we’re still firmly in a popsicle phase. Only now, we get to include roasted fruit.
I’ve been making lots of super simple pops with a base of coconut milk and the addition fruit, but I wanted to try a different kind of nut milk and I was reminded of cashews. When I posted about making hazelnut milk this spring, a bunch of you wrote in encouraging me to try my hand at cashew cream. You guys helped convinced me I could make it myself. Christine Chitnis’s book Icy, Creamy, Healthy, Sweet gave me the final nudge. I’ve been using her book as guideline for all kinds of treats this summer. Among dozens of recipes for delicious frozen desserts that stay firmly on the right side of healthy, her book includes a recipe for cashew cream that’s as easy as so many of you suggested.
This week, I decided to put a doctored cashew cream to work in Christine’s Roasted Peaches and Cream Popsicle recipe and I ended up with something delicious. Here’s my take on Christine’s recipe. (If you’re finding yourself in a frozen treat rut, check out her helpful volume.)
Peaches, skins removed.
Roughly chopped peaches in the popsicle mold.
Roasted Peaches and Cashew Cream Popsicles
For the Cashew Cream:
What you need:
1 cup cold filtered water, plus more for soaking
1 cup whole raw cashews
pinch of salt
1/3 whole vanilla bean
2 tablespoons honey (I used Old Blue Raw Honey’s Raspberry Honey in mine!)
What to do:
+ Place raw cashews and vanilla bean in a bowl or jar, cover them with fresh water, and allow them to soak overnight.
+ Drain your plumped cashews and vanilla bean and rinse. Place in a blender (or, if you’re me, back into your mason jar!) and add 1 cup fresh water, honey, and salt and blend on high.
+ If your cream is thick and creamy at this stage, you’re good to go! If it’s still grainy, strain through a nut bag. (Many of you mentioned not needing a nut bag for cashew cream, but I’m afraid my little blender wasn’t up to the task!) Yields ~one cup of cashew cream to use for the popsicles.
For the Peaches:
What you need:
3-4 ripe peaches, halved and pitted
1 tablespoon honey
1 tablespoon coconut oil
What to do:
+ Preheat oven to 400 degrees F.
+ Combine water and coconut oil into shallow baking dish.
+ Place four halved peaches skin-side down in the dish and roast until tender. (About 12 – 14 minutes.)
For the pops:
+ Allow the roasted peaches to cool until you can easily handle them. Slip off the skins and roughly chop the peaches.
+ Fill the bottom of each popsicle mold with chopped peaches, dividing evenly. Top with the cashew cream. I used a popsicle stick to gently stir the pops to distribute the peaches a bit, without thoroughly mixing.
+Insert sticks and freeze popsicles until frozen through (~3-4 hours).
For the curious:
Anyone out there making popsicles this summer? What’s your favorite?