Recipes by Diana Chavarro & Jason Sandell, owners of Las Paletas
Roasted Peaches and Coconut lollies
- 250ml (1 cup) water
- 110g brown sugar
- 3 – 4 peaches, sliced into wedges pinch salt
- 15ml (1 tbsp) freshly squeezed lemon
- 1 x 400g tin coconut milk
Preheat the oven to 180°C. In a pot over medium heat, combine the water and sugar and cook, stirring, until the sugar has dissolved. Remove from heat and allow to cool to room temperature.
Sprinkle the peach wedges with salt and lemon juice. Place them in an ovenproof tray and roast, 20 minutes.
Add the coconut milk and syrup to a food processor and blend until smooth.
Pour half of the mixture into the moulds to fill them about halfway, leaving enough space to add the roasted peaches at a later stage. Freeze the mixture until it has a slushy consistency, about 1 hour.
Divide half of the peaches evenly among the moulds. Follow with the leftover mixture and the remaining peaches and freeze for a further 4 – 6 hours.