[Photograph: Anna Markow]
Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom, and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
Note: My popsicle molds are very small, so I got about 7 pops out of this recipe. If you have bigger molds, you will get 4 or 5. If you don't own any reusable popsicle molds, pour the mixture into small paper cups and freeze for an hour or two until firm but not completely frozen, then insert a wooden popsicle stick into the center of each and finish freezing.
Read more: From the Pastry Dungeon: Apricot Breakfast Popsicles
- Yield:makes 4-7 popsicles, depending on molds
- Active time: 40 minutes
- Total time:8 hours
Ingredients
- 8 apricots, halved and pitted
- 2-4 tablespoons honey
- 4 cardamom pods, slightly crushed, plus more ground to taste
- 3/4 cup plain yogurt
Directions
-
1.
Place rack in center of oven and preheat oven to 400°F. Place apricots cut side up in a 9- by 9-inch baking dish and drizzle with 2 tablespoons of honey. Scatter cardamom pods on top of apricots and roast for 15-20 minutes, until juices bubble up around edges of pan. Flip each piece of apricot and continue to roast for another 5-10 minutes, until completely soft and cooked through. Allow to cool fully, then remove cardamom pods.
-
2.
In a medium mixing bowl, stir together yogurt and contents of baking dish. Add more cardamom and honey to taste. Pack into popsicle molds, insert sticks and freeze overnight.
This Recipe Appears In
From the Pastry Dungeon: Apricot Breakfast Popsicles Serious Entertaining: A Fruity BrunchThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT