ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES

I really can't believe it's the last week of August.  Even with my excessive farmer's market trips and making/baking everything I can, I still feel it's gone by too fast.  I surely have not complained about the humidity or received enough mosquito bites for it to be almost September.

Luckily, since the temperature has not quite dropped yet, we still have time for some frozen treats.  I've been obsessed with coconut milk popsicles (1 can coconut milk, 2 tablespoons maple syrup and some shredded coconut for texture. That's it.) that remind me of my favorite fruit-a-freeze pops as a kid.  They are dairy-free and almost sugar-free, too.

These plum pops were my absolute favorite though & used some of my beloved new lemon verbena plant.  Not only is the color awesome, but they are tart and sweet, like every Summer popsicle should be.  And obviously the second I see a concord grape, I'm making these again.  

ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES (Gluten-free, vegan) Makes 6 popsicles

• 3 pints mirabelle plums, halved and seeded
• 1-2 tablespoons coconut oil
• 1/4 cup maple sugar, divided
• Half pint red currants
• Handful of lemon verbena leaves

Preheat oven to 375 degrees.  Add plums to a parchment-lined baking sheet.  Brush with coconut oil and top with sprinkled maple sugar (about 1-2 tablespoons).  Roast for 10-12 minutes or until juicy and tender.  Set aside to cool.

In a small saucepan, add 3/4 cup water with a good handful of lemon verbena leaves and 2 tablespoon maple sugar.  Bring to a boil, then simmer for 5-10 minutes or until mixture is very fragrant and begins to reduce.

 Add plums to blender with strained lemon verbena "syrup" with 1/4 cup water.  Blend until smooth.  Strain through a sieve (or leave with little bits) and pour into chilled popsicle molds.  Leave about 1 inch of room for each, then drop 3-4 currants into each popsicle mold.  Add lid + popsicle sticks, then chill! 

MASCARPONE VANILLA PARFAIT WITH PLUM COMPOTE & PISTACHIO

Summer produce is seriously bountiful right now.   I've recently subscribed to Quinciple, the wonderfully curated farm box and I can say it's inspiring my home cooking more than ever.  With all the amazing produce,  I find myself struggling to eat all of it before they overripen.   This predicament (?) has led me to many summer fruit compotes which are the easiest way to do away with overripe fruit.  It takes almost no effort at all, minimal ingredients and let's you release the guilt of throwing away your neglected produce.

 As I'm continuing to relish in the simplicity of summer flavors, I'm doing a lot of no-bake desserts. I'm loving homemade popsicles (post to come!) and super simple fruit desserts (like this magical chocolate coconut oil shell, which is also amazing with frozen pineapple). This mascarpone parfait is just decadent enough to feel completely indulgent while remaining a perfect summer staple.  

MASCARPONE VANILLA BEAN PARFAIT WITH PLUM COMPOTE AND PISTACHIO DUST (Gluten-free)

Lemon, mint and plum compote:

1 lb. overripe plums, chopped + pitted

2 tablespoons lemon juice

1 teaspoon lemon zest

2 tablespoons sugar

Bring all ingredients  to a boil, reduce and simmer for 25-30 minutes or until thickened.  Set aside to cool.

2 oz. shelled pistachios, ground very finely

1/2 lb. mascarpone cheese

2 tablespoons sugar

1 vanilla bean, de-seeded

1. While compote cools, whisk together mascarpone, sugar and vanilla bean in a medium prep bowl.  Store in refridgerator to cool.

2. Add pistachios to a food processor and pulse until finely ground.  Set aside.

3.  Once compote has cooled, parfaits are ready to assemble.  Spoon mascarpone cream into small ramekins or cups and layer compote and pistachio.  This will make approximately 4 very decadent parfaits.  Sprinkle top with pistachio dust and serve immediately.