Nectarine-Chile Ice Pops

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Ingredients

2/3 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon table salt
2 (1/4-inch-thick) jalapeño pepper slices (with seeds)
4 large nectarines, peeled and quartered
1 1/2 teaspoons firmly packed lime zest
1/4 cup fresh lime juice
10 food-safe wooden craft sticks
Preparation

1. To make a sugar syrup, bring first 3 ingredients and 3 Tbsp. water to a boil in a small saucepan over medium heat. Boil, stirring constantly, 1 to 2 minutes or just until sugar dissolves. Add pepper slices, and cook, stirring occasionally, 1 minute. Remove from heat; let stand 15 minutes. Discard jalapeño pepper slices.

2. Process sugar syrup, nectarines, and next 2 ingredients in a food processor until smooth, stopping to scrape down sides as needed. Pour mixture into 10 (2-oz.) plastic pop molds. Top with lids of pop molds, and freeze 1 hour. Insert craft sticks, leaving 1 1/2 to 2 inches sticking out, and freeze 7 more hours or until sticks are solidly anchored and pops are completely frozen.

From Southern Living, July 2015