Liz at The Floating Kitchen made these peach & pecan popsicles with our Sweet Georgia Pecan Milk, and if we had to rate them based on looks alone, they'd get a A+++. Peach season is waning down here in Georgia, but there's still a couple more weeks left of summer to try them out with whatever peaches you can get your hands on. Stay cool!
In a small saucepan, cook 1 1/2 cups peeled and chopped peaches with 1/4 cup brown sugar and 1/4 teaspoon cinnamon until the sugar is dissolved and the peaches are very soft, about 10 minutes. Remove and let cool slightly. Then process in your blender until smooth. Refrigerate to chill completely.
In a small skillet, cook 3/4 cups chopped pecans with 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon salt until the sugar is dissolved, about 2 minutes. Stir frequently to prevent burning. Scrape the pecan mixture out onto a piece of parchment paper to cool completely. Then break up any large chunks into smaller pieces.
In your blender, combine 1 cup @treehousemilk Georgia Pecan Milk with 1 cup yogurt until smooth. Then pour into your popsicle molds, filling them each about two-thirds full. Place in your freezer for 30-35 minutes. Then add about a tablespoon of the peach purée to the top of each mold and use a popsicle stick to push it down/swirl it slightly into the base mixture. Top with some of the pecans, pushing them down slightly. Freeze until completely solid.