Half a year of popsicles. Felt like a good halfway treat would be to work in some alliteration, thus the poached pear popsicle. This feels like an excellent slide from Thanksgiving into the holiday season. The cider brings in the fall warmth and the spices bring in the holiday festive flavors. I feel deeply in love with these tiny pears over the course of making this popsicle. Deeply. Poached Pear Popsicles
Yield: 6 popsicles | Prep Time: 1-2 hours | Total Time: 8 hours Ingredients 3 small pears 1 cup apple cider Orange or lemon peel 1 cinnamon stick 1 star anise pod Directions Simmer whole pears in apple cider, enough cups of water to submerge the pears completely, fruit peels, and spices until desired pear tenderness. Gently slice pears and fit into molds. Pour remaining poaching liquid into molds and freeze until solid.
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Satsumas and persimmons are some of fall's best orange fruits, so this popsicle just seems to make sense. Putting sparkling water in a popsicle is a bold move, as you can't predict how the popsicle will handle the carbonation. However, in the realm of popsicles, the stakes are low enough that you can typically afford to live dangerously. Satsuma Persimmon Popsicles
Yield: 6 popsicles | Prep Time: 10 minutes | Total Time: 6 hours Ingredients 1 large or 2 small persimmons 1 cup satsuma juice 2 cups sparkling water Directions Using a mandoline's thinnest setting, cut very thin slices of persimmon. Fold slices into molds. Fill each mold 1/3 of the way full with satsuma juice. Fill the rest of the mold with sparkling water. Freeze until solid. Thanksgiving season is upon us. To get things started, I made a thanksgiving themed brunch for my house. The brunch needed a popsicle, so I went with cranberry-apple: cranberries and granny smith apples cooked low and slow in a big pot. When I think of Thanksgiving, I think of many things (buckle up, readers, for a long November of me talking about what I am grateful for). One main thing that I think of is Eve making popovers with cranberry butter. As children, Eve and I entered in multiple baking contests. For one Thanksgiving themed contest, Eve entered alone, with her popover and cranberry butter recipe. She didn't win. We never won. We were eleven year olds competing against actual bakeries in San Francisco. But she made a mean popover. All this to say that popovers (I made sage ones for this brunch to go with the eggs and the hash) and cranberries make me smile. Young competitors thanksgiving themed brunch menu of cranberry-orange morning rolls, maple+sweet potato+bacon hash, and sage popovers Cranberry Apple Popsicles
Yield: 6 popsicles | Prep Time: 1 hour | Total Time: 7 hours Ingredients 4 granny smith apples, peeled and chopped 1 cup fresh cranberries 1/2 cup brown sugar 1 cup orange juice Directions Boil apples and cranberries in 4 cups of water until broken down. Add sugar and simmer until fragrant. Strain and add orange juice to liquid to taste (depends on how tart you want your popsicle to be). Pour in molds and freeze until solid. Serve alone or with sparkling water. My favorite item at the bakery I worked at in high school was the pie cookie. Two small, round pieces of flaky crust with whatever fruit was in season baked into the middle. They were adorable, easy to sell, and clever. This popsicle attempts to recreate that concept, while bringing in a frozen element and the necessity of whipped cream to pumpkin pie. Pumpkin Pie Popsicles
Yield: 6 pair-popsicles | Prep Time: 30 minutes | Total Time: 8 hours Ingredients Vanilla ice cream (use this recipe) One sheet store-bought puff pastry 3/4 cup pumpkin puree 1/4 cup brown sugar 2 eggs 1 tsp pumpkin pie spice Directions Prepare vanilla ice cream per recipe. Pour into molds and freeze until solid. Preheat oven to 350°. Roll out store bought puff pastry sheets. Using a pumpkin shaped cookie cutter, cut twelve pumpkins in puff pastry and place six onto a baking sheet. In a bowl, mix together pumpkin puree, brown sugar, one egg, and pumpkin pie spice. Spoon mixture onto six of the pumpkin rounds. In a separate bowl, mix together one egg and a bit of water. Brush edges of puff pastry pumpkins and lay remaining six rounds over the six rounds with mixture on them. Using a fork, crimp edges to hold together. Brush remaining egg wash over the top of each. Sprinkle with sugar and cut small holes in the top of each to help release steam. Bake for 15-20 minutes. Remove from oven, insert popsicle sticks, and let cool. Serve warm with vanilla popsicle. |