Jul 13, 2010

Pineapple Ice Pops (Paletas de Piña)

Pineapple is one of the hundreds of flavors of paleta that you'll find in Mexico. Other delicious paletas include arroz con leche, tamarind-chile, and strawberries and cream.

Photo: Michael Kraus

1 cup sugar

4 cups minced

fresh pineapple

1. Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.

2. Put the chilled mixture and half of the pineapple into a blender; purée. Set a fine sieve over a bowl and strain puréed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds (go to www.centralchef.com for a source).

3. Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.

MAKES 8 ICE POPS