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

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

8 oz Cherries; fresh or frozen;
-stemmed & pitted
1/3 c Confectioners' sugar
2 ts Freshly squeezed lemon juice
2 tb Silver or blanco tequila
1 1/2 c Whole milk
1/2 c Granulated sugar
1/4 ts Salt
1 Vanilla bean; split
-lengthwise -OR-
1 ts Pure vanilla extract
1 1/2 c Sour cream

Put the cherries in a nonreactive 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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