As much as I truly LOVE autumn I’m trying to hold onto summer as long as I can and these peaches are helping me fend off the pending transition into winter.  So I purchased a final basket of these beauties to make a couple final treats before sweater-weather is here to stay.

Last week I used some of these fresh peaches to make a fruit jam.  I stewed them down (not too mushy, keep some pieces whole) with savory roasted peaches, fresh apricots, white peaches and figs to make a sweet and savory fruit jam.  We then topped some of the warm jam over vanilla gelato and topped with crumbled glazed pecans.

I’m using the same jam in this Peachy Tangerine Paleta recipe below.  Paletas are traditionally made with fresh fruit but hey we like to mix it up a little.  What gives these Paletas a fresh flavor above the sweetness is the infusion of citrus in the cream.

I hope you enjoy these tail-end summer treats as much as we do!

Peachy Jam Tangerine Paletas

• 1 can (14 oz) sweetened condensed milk
• 1 cup half and half
• 1 cup of freshly squeezed juice from a combination of oranges and tangerines
• Zest of orange (2-3 TBL)
• Fruit jam made of roasted yellow peaches, white peaches, apricots and figs
• Crumbled graham crackers

Whisk together zest, juice, half and half and condensed milk until completely blended and then pour into molds (6) leaving about an inch from the top.  Cover with lids but don’t add the sticks yet.  Freeze for about an hour.

Remove from freezer and spoon the fruit jam into the center of the molds filling just shy of the top and gently stir the fruit around.  Replace lids with sticks and freeze for at least 5 hours.

Gently remove the peachy palates and press them gently into the graham cracker crumbs.

Thoroughly enjoy…

I am,
The Urban Mountaineer