MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paletas De Crema Y Cereza Con Tequila
Categories: Alcohol, Desserts, Mexican
Yield: 8 Paletas

8 oz Cherries; fresh or frozen;
- stemmed & pitted
1/3 c Confectioners' sugar
2 ts Lemon juice;
- freshly squeezed
2 tb Tequila; silver or blanco
1 1/2 c Whole milk
1/2 c Granulated sugar
1/4 ts Salt
1 Vanilla bean;
- split lengthwise -OR-
1 ts Vanilla extract
1 1/2 c Sour cream

Put the cherries in a non-reactive saucepan with the confectioners'
sugar and cook over medioum heat, stirring, until the mixture comes
to a boil and the sugar has dissolved. Lower the heat, stir in the
lemon juice, and simmer, stirring often, until the syrup has
thickened and has a consistency like maple syrup. Remove from the
heat, stir in the tequila, and refrigerate until completely chilled.

Drain the cherries, reserving the liquid for another use (like a
yummy raspado!). Combine the milk, granulated sugar, and salt in a
medium saucepan. If using the vanilla bean, scrape the seeds into
the mixture, then add the pod. Cook over medium heat, stirring,
until the sugar has dissolved and the mixture comes to a boil.

Remove from the heat, add the sour cream, and stir with a whisk
until completely smooth. If using vanilla extract, stir it in at
this point. Let cool slightly, then discard the vanilla bean pod
and refrigerate the mixture until completely chilled.

Put a bit of the sour cream mixture into each of the molds, to a
height of about 1". Freeze until the mixture begins to set, about
30 minutes.

Divide the dramed cherries among the molds, then pour in the
remaining sour cream mixture, dividing it evenly among the molds.

If using conventional molds, snap on the lid, and freeze until
solid, about 3 to 4 hours. If using glasses or other unconventional
molds, freeze until the pops are beginning to set (45 minutes to
1 hour), then insert the sticks and freeze until solid, 3 to 4
hours. If using an instant ice pop maker, mix the cherries with the
sour cream mixture before pouring it into the molds, then follow
the manufacturer's instructions.

Recipe by Fany Gerson

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