apricot cream pops

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It’s super late in the season for apricots, but so long as they’re at the markets, I’ll be buying. I’ve probably mentioned that I have a teensy obsession with apricots. It is what it is.

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Back in June, I made my annual batch of apricot jam. And I must say it is my favorite of all the jams I’ve made this summer. I seriously contemplated a second batch, but instead opted to go the route of frozen treats. I love the idea of extending the life of seasonal produce and I’ve recently come to the realization that freezing is a wonderful alternative to canning. Rather than just freezing sliced apricots, I decided a frozen fruit bar needed to happen before the end of the season.

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This recipe comes from the People’s Pops. I became a fan after having their rhubarb cayenne pop the last time I was in New York. Since then, they’ve released a book, which I made sure to add to my collection.

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While I most definitely enjoy an all-fruit frozen fruit bar, I think everything gets just a little more exciting with a swirl of cream. Lately, I’ve been crazy about Straus Creamery heavy cream – it is some rich, flavorful stuff. It turns a cup of mediocre coffee into an event.  And a little goes a long way. So I couldn’t help but throw a few splashes of that Straus goodness into the mix. Apricots + cream + orange blossom water = perfection. Life is short, treat yo self.

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apricot cream pops 

from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops by Nathalie Jordi, David Carrell, & Joel Horowitz

makes 10 pops

1-1/2 pounds apricots, halved and pitted 

2/3 cup cane sugar 

2/3 cup water

1-2 teaspoons orange blossom water 

1/2 cup heavy cream (optional)

Pour about 1/2 inch of water into a heavy, nonreactive saucepan and add the apricots. Stew the apricots over medium heat until the skins and flesh have softened, 20-25 minutes.

While the apricots are cooking, combine the cane sugar with 2/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn of the heat and let cool. This makes 1 cup of simple syrup.

Using an emersion blender or food processor, puree the apricots, skins and all. Feel free to leave the puree somewhat chunky. You should have about 2-1/4 cups of puree.

Transfer the apricot puree  to a bowl or measuring pitcher with a spout and add 3/4 cup of the simple syrup. Stir until the mixture is well incorporated. Taste the mixture – it should be sweet and slightly tart. Add the orange blossom water bit by bit, tasting as you go. It should be fragrant but not overpowering.

Pour 1 scant tablespoon of heavy cream into each of the ice pop molds, letting the cream run down the sides of the mold as you pour. Pour apricot mixture into the molds, leaving a little bit of room a the top for the mixture to expand. Inset sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.

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baked eggs with cream, spinach, and ham

Sometimes, when I’ve got a case of the mean reds, I like to watch my favorite YouTube videos to cheer me up. Like this (magic). And this (recognize that voice?). And this (because Lee and I cannot get enough). And this (ew!). There. I feel better already.

And sometimes, when I need a little pick me up, I like to make myself something really, really delish and satisfying. Sometimes a good breakfast fixes everything. Eggs baked with cream, ham, and spinach will usually do the trick.

These eggs come directly from Adrian’s kitchen via Gourmet. Adrian’s is hands down my favorite place for brunch; the man is a natural born host. And my idol. And one of my besties. I refer to these as the brunch eggs because they regularly make their appearance at Adrian’s brunches. They really are the perfect brunch item, especially brunch for a crowd. Be sure to make extras; people will happily indulge in seconds.

baked eggs with cream, spinach, and ham 

from Gourmet

makes 8 servings

1/4 cup thinly sliced country ham, finely chopped

Scant 3/4 cup heavy cream

1 tablespoon finely chopped onion, or finely chopped leek 

2 tablespoons unsalted butter, divided

3/4 teaspoon finely chopped garlic

10 ounces spinach, coarse stems discarded

8 large eggs

Preheat oven to 350°F with rack in middle.

Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes.

Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted.

Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into 8 small pieces and dot each egg with butter.

Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked. Serve immediately with toast or grilled bread.