Cherry Poppins

Total Time:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min

Yield:
6 pops
Level:
Easy

Ingredients
  • 1 12 -ounce bag frozen cherries
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sour cream
  • 2/3 cup sweetened condensed milk
  • 1/4 teaspoon almond extract
  • Pinch of kosher salt
  • 1/4 cup almonds
Directions
  • Combine the cherries, 1/4 cup water and the sugar in a small pot and bring to a simmer over medium heat. Cook, mashing occasionally, to make a chunky syrup, about 8 minutes. Let cool, then stir in the lemon juice. Meanwhile, whisk the sour cream, condensed milk, almond extract and salt in a bowl.

  • Fill 6 pop molds about one-quarter of the way with some of the cherry mixture. (Wipe any drips off the insides of the molds with a paper towel for even layers.) Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks into the pops and freeze until completely solid, about 2 more hours.

  • Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden, 7 to 10 minutes. Let cool, then chop.

  • To release the pops, briefly run the molds under hot water. Press the almonds around the bottoms.

  • Photograph by Victor Prado


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    Recipe courtesy of Food Network Kitchen