We came across this little smoker during a cooking class at Charleston Cooks! The instructor smoked pork chops in 20 minutes, and at a price tag less than $40 we had to have this smoker, too. Meat is the obvious choice for what to smoke first, but I couldn’t help trying something unexpected: fruit.
Ripe peaches and smoke floating up from a grill are sure signs of summer, and here I put them together with a Smoked Peaches and Cream Pop. It’s a fun twist on the classic peaches and cream flavor combination. The first taste is striking because the smoke is unexpected. Soon that smoked peach pop is gone and you’re looking for another one. This is a standard-looking popsicle but it packs surprising flavor.
I’m thrilled they turned out so well. Cheers to summer! I wish you lots of fruity pops from now through August. Be sure to pop over to the Popsicle Week page throughout the week to see all the other inventive popsicle flavors.
smoked peaches and cream pops
Ripe peaches and smoke floating up from a grill are sure signs of summer, and here I put them together with a smoked peach popsicle. It’s a twist on the classic peaches and cream combination. The first taste is striking because the smoke is unexpected. Soon that smoked peach pop is gone and you’re looking for another one. This is a standard-looking popsicle but it packs surprising flavor. Smoking peaches is easy with our mini stovetop smoker, but if you don’t have one you can use fresh or roasted peaches instead. I’ve made the Raspberries and Cream pop from People’s Pops (it is fantastic!) and used that recipe as a guide for proportions here.
1 1/2 tablespoons wood chips (specifically made for stovetop smokers)
1 1/4 pound fresh peaches, quartered
1/2 cup simple syrup (recipe below)
1/2 cup heavy cream
Place 1 1/2 tablespoons wood chips in the bottom of a mini stovetop smoker and set over medium heat. Arrange rack on top and cover with peaches. Cover the smoker and let work for about 20 minutes. Remove from heat, uncover, and let peaches cool. You can peel the skin off the peaches if you’d like, but I don’t.
Purée the peaches in a food processor. Transfer them to a bowl or measuring pitcher with a pouring spout and stir in 1/2 cup simple syrup. Stir well and taste; Add more simple syrup if needed, keeping in mind the mixture should be slightly sweeter than you’d prefer because it won’t be as strong once the pop is frozen. Add most of the cream and barely stir it in to maintain a swirl effect of the orange and white colors.
Pour peach mixture into the ice pop molds, leaving a little bit of room at the top for the mixture to expand as it freezes. The rest of the cream can be added as you go, a splash here a splash there for variation in color. Freeze until solid, at least 4 hours or overnight, adding in the popsicle sticks after about an hour. Unmold (running them under water for about 20 seconds will help) and transfer to plastic bags for storage or serve immediately.
Makes 10 pops.
2/3 cup (5 ounces) granulated sugar
2/3 cup (5 ounces) water
Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Remove from heat and let cool.
Makes 1 cup simple syrup.