Call me what you will, but the first thing I do when I get a new cookbook is read the entire thing cover to cover and try to find the most interesting recipe.
When I got my People’s Pops cookbook, I quickly decided that peach jalapeno had to be made. It turned out exactly how I had hoped; sweet with a kick at the end. I actually o.d.’d on the kick because I love it so.
The recipe is pretty standard as far as pops are concerned and I made a few modifications.
Peach Jalapeno Ice Pops (makes 6)
2 large (ripe obviously) peaches
1/3 cup sugar
1/3 cup water
Puree the peaches, skin and all, in a food processor. Meanwhile, slice 1/4 jalapeno into thin slices and place in a small saucepan along with the sugar and water over medium-high heat. Allow the syrup to simmer about 2 minutes longer than it took for the sugar to dissolve. Remove from heat (please turn off the stove) and let cool. Once cool, add syrup to peaches. I did mine two teaspoons at a time and found the ratio to be 2 ounces of peaches to 4 teaspoons syrup. Put in molds and freeze. Enjoy!