Creamy Peach-Rosemary Ice Pops

Makes: 10 Ice Pops

For simple syrup:
½ C         Water
½ C         Sugar
1 tsp        Dried rosemary (or 3 sprigs, fresh)

Ingredients:
8 oz        Mascarpone cheese
2 Tbsp    Greek yogurt, plain
2 Tbsp    Heavy cream
1 ½          Large peaches, peeled/diced

In a small saucepan, stir together water and sugar. Heat over medium high heat until sugar dissolves and mixture begins to boil. Remove pan from heat and stir in rosemary. Allow herbs to steep until syrup is completely cooled, about 20 minutes. Strain, separate 1/4 cup from batch and reserve remaining syrup.

Meanwhile, whisk mascarpone, yogurt, and 1/4 cup of rosemary syrup. Set aside. In a blender or food processor, puree peaches and remaining syrup until smooth.

Fill Ice pop molds by layering mascarpone mixture and fruit mixture by the spoonful until almost full. Use a skewer to “swirl” layers together slightly, but do not over stir.  Insert sticks and freeze 4-6 hours or overnight.

APRICOT GOAT CHEESE TART WITH ALMOND COOKIE CRUST

From: Culture Magazine (adapted)
Yield: 1- 9" Tart

For the crust:
⅔ c         toasted sliced almonds
1 c          all-purpose flour
½ c        sugar
½ tsp     salt
8 Tbsp   cold unsalted butter, cut into small cubes
1 Lg        egg
¼ tsp     almond extract

Topping:
2 c         dried apricots
1 c          water
½ c        sugar

Filling:
10 oz     Lake Erie Creamery Fresh Chèvre, room temperature
8 oz       Neufchâtel-style cream cheese, room temperature
¾ c        sugar
2 Lg       eggs
¼ c        heavy cream

Instructions:
Heat the oven to 375°F. In a food processor fitted with a chopping blade, coarsely grind the almonds. Set aside 3 tablespoons of the ground almonds.

Add the flour, sugar, and salt to the almonds remaining in processor. Pulse to mix and finely grind the almonds. Add the butter and pulse briefly, just until butter is in fine pebbles and distributed throughout. Whisk together the egg and almond extract. With the processor running, add egg mixture and mix briefly, until a soft dough forms. Press the dough evenly into the bottom of a 9-inch spring form pan and bake 22 to 24 minutes or until golden.

Divide each apricot in half along its seam. Combine the apricot halves, water, and sugar in a saucepan. Stir and simmer until the apricots are soft and the liquid is reduced by half. Set aside.

In the large bowl of an electric mixer, beat together the goat cheese, cream cheese, and sugar until well mixed. Beat in the eggs one at a time until blended. Scrape down the sides of the bowl, add the cream, and beat until very smooth.

When the crust is finished baking, remove and reduce the oven temperature to 350°F. Pour the filling over the crust and bake 35 to 40 minutes or until filling is set in the center and tiny cracks appear at the edges. Cool in pan 15 minutes. Remove the sides of the spring form pan and cool tart completely. Refrigerate at least 4 hours or overnight.

Arrange the apricot halves to cover the filling. If desired, sprinkle with a little sugar and place tart under the broiler to brown the fruit slightly. Brush the side of the tart with some of
the leftover apricot syrup, press the reserved ground almonds to cover the sides, and serve.