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{ Photos by Galie Photography }

I am very fortunate — I can hardly count all the ways. For this post, let me call out just a few:

  • I live in Virginia, where the climate suits me well;
  • I live in Leesburg, where we have a thriving farmers’ market; and
  • I live among some wonderful neighbors.

Leesburg has grown tremendously since our family moved here 16 years ago, but it remains a small town in the most important ways. When we walk downtown on the weekends, we greet most of the shopkeepers by name — and we return to a neighborhood where everyone looks out for each other.

Our neighbors Bob and Stephanie are perfect examples. They would restore even a curmudgeon’s faith in humanity. Here’s a text from Bob:

Bob's text

How cool is that? A minute later he was at the fence holding a bounty of peaches.

I had planned to make some mini pies with the peaches, giving one back to Bob and Stephanie, but it was a busy week and I didn’t have time. Instead, I made these super easy Peach Pops (most of which were eaten up by my daughter and her friends).

I have made peach pops before, but this time I added a few dried apricots. They really amp up the flavor and help the texture of the pops: A good addition.

Next time Bob is mowing the lawn, or Stephanie is tending her dahlias, I’ll offer them a pop that tastes like Virginia, and the season, and friendship.

 

Peach popsPeach popsPeach popsPeach pops

 

Peach Pops
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1lb 2oz ripe peaches, pitted
  • 1 cup simple syrup (=1/2 cup granulated sugar + ½ cup water boiled together and cooled)
  • 2 Tablespoons freshly squeezed lemon juice
  • ~5 dried apricots chopped up
Instructions
  1. Wash and cut up the peaches. Leave the skin on if you wish for a flecked look in the finished pops (or for smoother pops, peel the peaches first).
  2. Put all ingredients in a blender and purée until smooth.
  3. Pour the mixture into ice pop molds
  4. Freeze for 4-6 hours until solid.

 

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