I've always liked nectarines better than peaches. Did you know that nectarines are just peaches with a recessive bald gene that make them fuzzless? lol If you don't have buttermilk (like myself), you can make it by mixing 1 cup of milk with 1 TB of lemon juice or white vinegar. This recipe uses my favorite ginger liqueur - Domaine de Canton. If you don't have it, you could try mixing roasted nectarine with fresh basil. This recipe takes quite a bit of prep work, it's not as easy as my other popsicle recipes, but it's worth the effort. Roasting the fruit brings out a richer, sweeter flavor.These were more orange looking in person, although they look red in my photo.
- In a medium saucepan, toss the sliced nectarines with 3/4 cup of the Ideal sugar and 2 tablespoons of the lemon juice and let stand until juicy, about 20 minutes. Bring the nectarines to a boil and simmer over low heat, mashing lightly, just until softened, about 8 minutes. Let cool.
- Transfer the nectarines to a food processor and pulse to a coarse puree. Strain the puree, pressing hard on the skins to extract as much juice as possible. Add 2 tablespoons of the ginger liqueur and ½ cup of water to the puree; you should have about 3 cups of loose puree. Fill the popsicle molds with half of the nectarine puree and freeze until firm but not solid, about 1 hour.
- Meanwhile, in a bowl, combine the buttermilk with the remaining 1/4 cup of sugar, ½ tablespoon of lemon juice, 1 tablespoon of ginger liqueur and the lemon zest. Whisk until the sugar is dissolved, then refrigerate.
- Pour the buttermilk mixture into the popsicle molds and freeze for about 1 hour, until firm but not solid. Pour the remaining nectarine puree into the molds and add the sticks, pushing them nearly through the popsicles. Freeze until firm, at least 4 hours and preferably overnight.
- Dip the molds in hot water for a few seconds, then unmold the popsicles and serve right away.
Recipe source: foodandwine