Peach Vanilla Cream Pops Recipes

PEACH-VANILLA CREAM POPS

Steps:

• Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
• Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.

PEACH CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Transfer dough to a large bowl; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Cut a 1/2-in. hole in tip of a pastry bag. Transfer dough to bag; pipe sixteen 2-in. mounds 3 in. apart onto parchment-lined baking sheets., Bake on a lower oven rack 25-30 minutes or until puffed, very firm and golden brown. Pierce side of each puff with tip of a knife to allow steam to escape. Cool completely on wire racks. , Meanwhile, in a large saucepan, combine filling ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture is slightly thickened and peaches are tender. Cool completely. , In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, peach schnapps; beat until soft peaks form., Cut top third off each cream puff. Pull out and discard soft dough from inside tops and bottoms., To serve, spoon 2 tablespoons whipped cream into each bottom; top with 2 tablespoons filling and 2 tablespoons additional whipped cream. Replace tops. Dust with additional confectioners' sugar.

PEACH CRISP PARFAIT POPS

Steps:

• In a small bowl, combine yogurt, brown sugar, cinnamon and nutmeg; fold in granola. Divide half of yogurt mixture among molds or paper cups. Top with with half of peaches; repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.