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

Title: Paletas De Pina Con Chile (Spicy Pineapple Ice Pops)
Categories: Desserts, Mexican
Yield: 8 Paletas

1 c Water
1/2 c Sugar
1 sm Serrano or jalapeno; split
-lengthwise
1 Ripe pineapple; peeled
2 tb Freshly squeezed lime juice
1 ts Ground chiles; (piquin,
-guajillo, or arbol); up to
-2 ts
1/2 ts Salt

Combine the water and sugar in a small saucepan. Cook over medium-high
heat,s tirring, until the mixture comes to a boil and the sugar has
dissolved. Add the serrano, lower the heat, and simmer for 5 minutes.
Let cool to room temperature. Strain through a fine-mesh sieve.

Finely dice 1-1/2 c of the pineapple and coarsely chop the rest. Mix
the diced pinapple with the chile and salt and set aside. Put the
coarsely chopped pineapple in a blender or food processor, pour in
the syrup, lime juice, and blend until smooth.

Divide the blended mixture among the molds, leaving enough room for
the diced pinapple. If using conventional molds, don't snap on the
lids yet. Freeze until the mixture has a slushy consistency, about 30
minutes. (This will prevent the diced pineapple from sinking to the
bottom when added.)

Drop the diced pinaplpe into the ice pops, dividing it evenly among
the molds. If it floats, push it down with a small spoon or an ice
pop stick.

If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 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 diced
pineapple in with the blended mixture, then pour into the molds and
follow the manufacturer's instructions.

Recipe by Fany Gerson

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