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008. Roasted Peach & Cardamom
Olive Oil Yogurt Popsicles
RECIPE BY RACHAEL GORJESTANI
Deliciously fruity and creamy with hints of cardamom and vanilla - These popsicles are a perfect summer treat.
And the drizzle of frozen olive oil? It’s the cherry on top.
Yield: 6 pops
1 lb of peaches, about 2 medium/large ones
1 tablespoon + 3 tablespoons Other Brother olive oil, split
1 cup greek yogurt or dairy alternative like cashew yogurt
4 tablespoon honey
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon vanilla powder, or 1⁄3 vanilla bean scraped
Other Brother olive oil, to garnish in the pop Flaky sea salt, to garnish in the pop
Preheat oven to 400F.
Slice the peaches in half and remove the pit. Place on a baking sheet, cut side up, drizzle with olive oil and a pinch of sea salt (sea salt is optional, but I love the sweet and salty combo!). Bake for 15 minutes.
Once cool enough to handle, peel off the skin and roughly chop. Place in a bowl and set it to the side.
In a bowl or with a blender, combine yogurt, 3 tablespoons of olive oil, honey, cardamom,and vanilla. Whisk together or blend until combined. Taste, and add additional honey if desired.
Fill the molds: Add a spoonful of the peach into the bottom of each mold, then add a spoonful or two of yogurt, drizzle in a touch of olive oil. Repeat, adding a sprinkle of flaky sea salt (if you like) once throughout the process. Repeat this until you reach 1/4 inch from the top of the mold. Marble using a chopstick or skewer.
Freeze for 4 hours, or until solid.