3 medium ripe yellow peaches, sliced into ½-inch wide wedges (skin on or off, depending on your preference)
6 Tbsps. liquid honey, divided
2 C. Plain Wünder Creamery Quark
1 Tspn. vanilla extract
Pinch of flakey sea salt
1 Tbsp. of lemon juice (optional, if you like a little tang)
A popsicle mold. Here is the one we used.
Preheat oven to 350°. Line a sheet pan with parchment paper. Transfer sliced peaches to the baking sheet and gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer. Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and aromatic.
While the peaches are roasting, stir together quark, the rest of the honey and vanilla extract in a medium bowl. Place the mixture in the refrigerator.
Once the peaches are ready, remove them from the oven and allow to cool completely. Then, scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together.
Use a small spoon to gently transfer the quark blend into the popsicle mold. Insert popsicle sticks and freeze for at least 4 to 5 hours.
When you’re ready to pop out the popsicles, run warm water around the outsides of the molds for about ten seconds and gently remove the popsicles. Enjoy right away!
Makes about 8 popsicles.