Nectarine Creamsicles with Rose Water
The rose water is subtle here, just enough to bring out the fruit's floral quality. You'll need popsicle molds and sticks.
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1 Hour, 30 Minutes
Freeze: 9 Hours
- Calories: 108
- Calories from fat: 29%
- Protein: 0.9g
- Fat: 3.5g
- Saturated fat: 2g
- Carbohydrate: 20g
- Fiber: 1.2g
- Sodium: 3.5mg
- Cholesterol: 12mg
- 1 1/2 pounds soft-ripe yellow nectarines or peeled peaches
- 1/2 cup plus 2 tsp. sugar
- 2 teaspoons lemon juice
- 2 teaspoons rose water*
- 1/3 cup whipping cream
- 1/4 teaspoon vanilla extract
- 1. Pit fruit, cut into chunks, and put in a large saucepan with 1/2 cup sugar and the lemon juice. Cover, bring to a boil, then reduce heat and simmer until pulp mashes easily with a spoon, 5 to 8 minutes.
- 2. Transfer fruit with a slotted spoon to a food processor. Whirl until only tiny pieces of skin remain. Return to liquid in pan, stir in rose water, and chill in a bowl of ice water until very cold, stirring occasionally.
- 3. Pour mixture into a 9- by 13-in. pan, cover, and freeze until it's firm but still shows a fingerprint when pressed, about 2 1/2 hours.
- 4. Beat cream, remaining 2 tsp. sugar, and the vanilla with a mixer in a medium bowl until thick. Stir frozen mixture to soften slightly, then fold in cream with a few strokes to leave big white streaks. Spoon mixture into 8 or 9 popsicle molds (1/3-cup size) and push a popsicle stick into each.
- 5. Freeze creamsicles, covered, until firm, at least 6 1/2 hours. To remove, dip molds in a bowl of warm water about 10 seconds, then gently squeeze pops to loosen.
- *Find rose water with baking supplies at well-stocked supermarkets.
- Make ahead: Up to 2 weeks.
- Note: Nutritional analysis is per creamsicle.
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