Grilled Peach and Almond Ice Pops

This recipe and photo courtesy of

On the Western slope of the Rocky Mountains grow the sweetest, juiciest, most flavorful peaches you'll ever sink your teeth into—and it's prime picking right now! Palisade Peaches are being pedaled on roadsides, at farmers markets and at my all-time favorite veggie stand, Top o' The Hill.

Aren't these the most handsome, hard-working farmers you've seen in a long time? 

Top o' the Hill prices are great!

And these boys know a bit or two about bookkeeping and planning crops for next year!

And did I mention their other talents?

In honor of peach season and these salt of the earth boys who've put in a lot of hard work this season, I'd like to share this refreshing popsicle recipe from our friends at

Support your local farmers!

Grilled Peach and Almond Ice Popsicles


One 6-inch piece fresh ginger, unpeeled, sliced into very thin rounds (about 1 cup)
1/3 cup sugar (use coconut sugar if preferred)
1 pound ripe yellow peaches (about 3 peaches), peeled with a vegetable peeler, halved and pitted
1 tablespoon unsalted butter (or dairy-free buttery spread), melted
2 tablespoons peach preserves
1 cup plain unsweetened almond milk
1 tablespoon fresh lemon juice
Kosher salt
1/2 cup smoked almonds, finely chopped


Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks

  1. Prepare a grill or large grill pan for high heat. Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan. Cook on medium-low for 10 minutes. Let cool completely at room temperature, at least 30 minutes.
  2. Meanwhile, brush the peach halves all over with the butter or buttery spread. Place them cut-side down on the grill, and grill until very charred, about 5 minutes. Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes. Transfer to a plate to cool completely, about 20 minutes.
  3. Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender. Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger. Puree the peach mixture until completely smooth, scraping down the sides of the blender part way through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
  4. Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight.
  5. When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another. Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds. Serve immediately.

Recipe and Photo copyright 2014 Television Food Network, G.P. All rights reserved.