Pear Vanilla Ice Pop Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

Steps:

• In a medium saucepan, add the wine, sugar, cloves, pears, cinnamon, vanilla and orange zest and bring to a simmer. Cut out a circle of parchment paper and fit this on top of the liquid to keep the pears submerged. Simmer the pears until fork-tender, flipping them once, about 40 minutes. Remove the pears from the wine with a slotted spoon and refrigerate for 10 minutes. Continue to reduce the wine mixture on high heat until it becomes syrupy, about 10 minutes. Remove from the heat and strain.
• Top each pear half with some ice cream, granola and a drizzle of the wine reduction. Finish your art with mint and devour it.

Steps:

• Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
• In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
• Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
• To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

Steps:

• Preparation: The night before, combine ingredients in a blender or food processor, and with an adult watching, purée on high until smooth. Pour into 3-ounce, ice-pop molds; the mixture will make 7 ice pops. Insert the sticks that come with the molds and freeze overnight. The night before, combine ingredients in a blender or food processor, and with an adult watching, purée on high until smooth. Pour into 3-ounce, ice-pop molds; the mixture will make 7 ice pops. Insert the sticks that come with the molds and freeze overnight. Servings: 7 Nutritional Information Per Serving: Calories 50; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 20mg; Carbohydrate 11g; Fiber 11g; Protein 1g; Vitamin A 0%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 2%DV * % Daily Value

Steps:

• Pour cream soda into a bowl and whisk until no longer bubbly; set aside.
• Heat water and sugar in a saucepan over medium high heat, stirring until the sugar is dissolved, about 5 minutes.
• Stir sugar mixture and vanilla extract into the cream soda.
• Pour mixture into small plastic cups or ice pop molds, then insert wooden ice pop sticks. Freeze until firm.