Recipe courtesy of Food Network Kitchen
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Cherry Poppins
Total:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min
Yield:
6 pops
Level:
Easy
Total:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min
Yield:
6 pops
Level:
Easy

Ingredients

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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