Bellini Popsicles

We had some people over on July 3rd, a BYOB-and-a-snack-to-share kind of backyard thing. Jerad & I made porchetta di testa (aka pig face), caramelized onion dip, roasted tomatoes with white anchovies, and bellini popsicles. Our fabulous friends brought good cheeses, onion & blue cheese tartlettes, Free Range cookies & cupcakes, oatmeal bars, salami from Salume Beddu, Greek dip, meat corn, broccoli dip, pasta salad, panzanella, and bacon s'mores.

Yes, you saw that right...BACON S'MORES. Just add cooked bacon to a traditional s'more (graham cracker, marshmallow, chocolate). Of course, we used fancy bittersweet chocolate & homemade maple marshmallows...but, who doesn't? #foodsnobs

Here's a picture of our spread. 

The food was awesome (even the meat corn!), as was the company. We drank beers and played washers. We talked and laughed lots. I truly have the greatest friends. 

We were having so much fun that I actually forgot to get the bellini popsicles out! Oh well, their loss. They were pretty damn tasty. I enjoyed eating them all myself, though I did share them with Jerad.

Since you can really taste the booze in these, I think freezing them in ice cube trays (with fancy little wooded picks) is the best way to go. I think larger pops would just be too much for this recipe.

Bellini Pops

from Fine Cooking

16-18 ounces ripe peaches (about 4 medium), peeled, pitted, & chopped

3/4 cup granulated sugar
2 1/4 teaspoons freshly-squeezed lemon juice
1 1/2 cups Prosecco

• Stir the peaches, sugar & lemon juice in a medium saucepan. Bring to a boil over high high, then reduce to medium & simmer, stirring frequently, until the mixture is thick & syrupy, about 10-15 minutes. At this point, most of the peaches will have broken down, with some softened chunks remaining.
• Transfer the mixture to a blender & blend until smooth. Add the Prosecco & blend briefly just to incorporate it. Let the mixture cool to room temperature, then refrigerate until cold.
• Divide the mixture among popsicle molds or ice cube trays & freeze until just barely set, about 1 1/2 hours. Insert popsicle or wooded picks & freeze until firm, at least 6 more hours.