PEACH MELBA POPS

MAKES 12

Here peaches are roasted to deepen their flavour, then puréed and mixed with a yoghurt base. A raspberry sherbet adds an intense, fruity burst. If you can’t get freeze-dried raspberries, leave them out of the sherbet and freeze fresh berries instead to crumble on top. Begin this recipe a day ahead to freeze the pops.

INGREDIENTS

200g caster sugar

4 ripe peaches, halved, stones removed Juice 1 orange

60ml water

1kg Greek-style yoghurt

1 vanilla bean, seeds scraped

RASPBERRY FIZZ

60g icing sugar, sifted

2 Tbsp crushed freeze-dried raspberries 1 tsp citric acid

½ tsp baking soda

1 Preheat oven to 200°C. Scatter sugar in a roasting pan just large enough to fit peaches snugly in a single layer. Place peaches cut-side down in sugar, stand for 5 minutes, then turn cut-side up. Drizzle orange juice and water around peaches and roast, basting occasionally, until caramelised (20-25 minutes). Purée peaches and any pan juices in a blender until smooth.

2 Whisk yoghurt, vanilla seeds and 250ml peach purée in a bowl to combine and pour into 100ml iceblock moulds, filling to 1cm below rims. Top up each mould with remaining peach purée, insert a wooden iceblock stick in each and freeze overnight. Dip moulds in hot water to release iceblocks.

3 For raspberry fizz, combine ingredients in a dry airtight container, seal and set aside until required. Scatter the fizz over iceblocks to serve.