The heat consumes us… and we retreat. Like wild animals to watering holes, on the hunt for abundant pools, tiny bits of shade that feels like an oasis, and cool dens with gentle breezes. The streets are empty, nothing matters…it is to hot to move… to hot to care about anything- except, anything cold we can get our paws on.
Get these in your freezer early in the summer so when the time comes you can just… enjoy.
They work great with just the nectarines and honey (grilled or non-grillled) if you are in a pinch, with the kiddos, dairy-free, or just don’t feel like swingin it today.
Grilled Nectarine & Mascarpone Popsicles
8 oz Mascarpone
4 Ripe Nectarines
2 Tbsp Honey
Grill Nectarines in a hot grill pan or on your grill on high heat to sear. Careful not to make them into a pile of mush, we want them to keep their shape enough that they can be transferred to the blender. Blend until they are a smooth consistency. I reserved one peach and chopped it into small pieces setting aside. Mix the two Tbsp of honey with the Mascarpone until they are fully combined- use an immersion blender working the cream until it is smooth and not curdled, adding a little milk if the texture feels too firm. Fill your popsicle molds alternating between the Nectarine puree, the Mascarpone and the Chopped Nectarines. Try your best not to get air bubbles filling in the gaps with the Nectarine puree. Put your sticks in, and Freeze until solid, at least a couple of hours (I always go overnight).