Polos de sandia y albaricoque

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Peach, frozen yoghurt and apricot rockets

   * Buzz up!

   * Digg it

   * Allegra McEvedy

   * The Guardian, Wednesday 30 July 2008

   * Article history


Lolly moulds are a great investment: go to lakeland.co.uk – £2.50 for eight basic versions or six proper rocket-shaped ones for a tenner.These rather superior lollies are stupidly simple.

Makes 12 lollies

5 ripe apricots, peeled, stoned and roughly torn into chunks

3 ripe peaches, peeled, stoned and roughly torn into chunks

2tbsp sugar

250g Greek strained yoghurt

2tbsp runny honey

60g halva with pistachios

Bring 1tbsp of sugar and 2tbsp of water to a bubble for two minutes, then add the torn-up apricot bits. Simmer for a couple of minutes before blending to a rough puree. Using a teaspoon, put the mixture in the bottom third of the lolly moulds and bang them on the table to level them up. Clean off any apricot dribble and then put in the freezer, hitting the superfreeze button if you have one.

Give your blending instrument a rinse out, then do exactly the same for the peaches, but this time just put the puree into a bowl in the fridge for later.

In another bowl, stir the honey into the yoghurt, then crumble the halva into it. Fold gently and leave in the fridge until the apricot layer is more or less frozen. Once the apricot is hard, fill the middle section of the lolly containers with the yoghurt mix and put the sticks in, gently pressing them down to the apricot layer. Put the lids on so they stay upright. Pop back in the freezer until set.

Lastly, top up with the peach puree and put back in the freezer until set good and solid.

· Allegra McEvedy is co-founder of the fast-food chain Leon. Her award-winning cookbook is published by Kyle Cathie, price £19.99. To order for £18.99 with free UK p&p, call 0870 836 0875 or go to guardian.co.uk/bookshop



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