As metro area summer temperatures (and humidity!) start to soar, nothing can bring soothing delight quite like a Spanish-style paleta. Unlike its cousin the Popsicle, as well as similar ice pops or frozen pops, the paleta typically incorporates fresh ingredients and can be rounded out, as in this recipe, with something creamy like yogurt, making this “little stick” hard to resist. Don’t say I didn’t warn you! [LN dingbat]
Yields | 12 frozen pops |
- 3 cups sliced fresh plums
- ½ cup granulated sugar
- juice of 2 limes
- ½ cup water
- 3 cardamom pods
- 1 star anise
- 1¾ cups labneh or Greek yogurt
- ¼ cup honey
| Preparation | Place plums in small saucepan with sugar, lime juice, water, cardamom and star anise. Bring to a simmer, and cook 5 to 10 minutes till sugar dissolves and fruit softens. Remove cardamom pods and star anise. Let cool. In a separate bowl, whisk labneh/yogurt and honey together. Purée plum mixture once cooled. Assemble paletas by alternately pouring labneh/yogurt-honey and plum mixture till everything reaches a quarter of the way from top of pop mold. If using conventional mold, snap on top and freeze till solid; if using paleta mold, freeze for 1 hour before inserting sticks, and then freeze till solid. Enjoy!
Amanda Elliott is the chef at Peachtree Catering (peachtreebanquet.com) in Columbia, Missouri, and authors the website Rustic Supper (rusticsupper.com), where she shares recipes centering on the idea of the communal table and embracing the heritage of food through travel. She also hosts a series of pop-up dinners in Columbia called Sunday Suppers.