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Sweet & Savory Summer: Ice pop ’til you drop



Caroline Wright, with her husband and sons, can turn anything into an ice pop.

PHOTO: JOSHUA HUSTON

I make simple ice pops out of fruit and whatever else I feel like blending up. I make them for a few weeks and store them in our chest freezer. Then, we choose our preferred flavor and eat them out on our front steps after the kids ride their bikes. It’s a great way to celebrate the later evenings and put them to bed exhausted, rather than fight the still-bright bedtime.” - Caroline Wright. Caroline is a local cook who likes to write things. Follow along with her story on her weekly blog, The Wright Recipes.

 

Broiled Apricot and Honey Pops

Makes 10 pops per flavor

Preheat broiler. Halve and remove pits from 1 pound apricots (about 10) and arrange on a parchment or foil-lined baking sheet. Drizzle apricots with 2 tablespoons honey and sprinkle with a generous pinch of salt and another of ground cinnamon or cardamom. Broil on top rack until charred in spots and softened, about 5 minutes. Transfer apricots and 1 cup heavy cream into a blender jar. Blend until smooth. Pour pop base into 10 (2.5-ounce) pop molds, leaving 1/2-inch space at the top. Freeze according to manufacturer’s instructions.

 


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