Makes: 10 Ice Pops
For simple syrup:
½ C Water
½ C Sugar
1 tsp Dried rosemary (or 3 sprigs, fresh)
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.