Adapted from Bon Appetit, June 2011
1/2 cup plus 2 Tablespoons granulated sugar
1/2 cup water
1/2 teaspoon pure vanilla extract
4 cups peeled, sliced peaches (from 5-6 medium peaches)
1/2 cup heavy cream
1/4 cup Greek yogurt
Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely disolved. Pour into small pitcher and refrigerate until cooled. Stir in vanilla.
Combine peaches and sugar syrup in food processor and pulse until very smooth.
Set a fine-mesh sieve over a large spouted measuring cup or pitcher and pour in peach puree. Using a spatula, stir puree until it strains through sieve. You will have 2 1/4 cups or so of puree.
Whisk cream and yogurt into peach puree until completely combined and pour into ice pop molds, leaving a 1/2 inch of space on top, snap on the covers and accompanying sticks and freeze for 24 hours.
Pour about 1/2 cup of the creamy puree into paper cups, freeze for 30 minutes or so and then insert wooden sticks into cups. Mixture should be frozen enough to support the stick so it stays upright. If not, keep freezing and try again in another 30 minutes. Freeze for 24 hours.
Fill a small bowl with warm water. Dip bottom of molds or paper cups in water for 20-30 seconds and unmold pops. Serve.
Yield: Approximately 8 pops