Subj : Paletas de Chabacano Y Manzanilla
To : All
From : Ben Collver
Date : Thu Dec 28 2023 11:50:04
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Paletas De Chabacano Y Manzanilla (Apricot-Chamomile Ice
Categories: Desserts, Mexican
Yield: 8 Paletas
1 1/2 c Water
1/2 c Sugar
1/3 c Fresh chamomile flowers -OR-
1/2 c Dried chamomile flowers
1 lb Apricots; (10-12); pitted
-and quartered
1 tb Lemon juice; freshly
-squeezed
The natural sweetness of the apricots is enhanced by cooking, and
their slight acidity complements the subtle, fragrant flavor of the
chamomile. Perhaps it's a combination that is meant to be, since
they're in season at farmer's markets at the same time.
Combine the water and sugar in a saucepan and cook over medium heat,
stirring, until the mixture comes to aboil and the sugar has
dissolved. Stir in the chamomile, lower the heat, and simmer for
10 minutes.
Strain through a fine-mesh sieve, pressing with the back of a wooden
spoon to extract as much liquid as possible, then return the syrup to
the pot. Stir in the apricots and cook over medium heat, stirring
occasionally, until the apricots soften, 5 to 10 minutes. Let cool
until lukewarm. Stir in the lemon juice.
Pour the mixture into a blender or food processor and blend until it's
smooth (iit's fine to leave it chunky, if you prefer). Refrigerate
until completely chilled.
If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 hours. If using glasses
or other unconventional molds, freeze until the pops are beginning to
set (1-1/2 to 2 hours), then insert the sticks and freeze until
solid, 4 to 5 hours. If using an instant ice pop maker, follow the
manufacturer's instructions.
