People's Pops' frozen pop recipes for fall

Cranberry and apple ice pop recipe  

Makes 10 pops

2 small apples, about 3/4 pound ( or 1-1/4 cups applesauce)

1-3/4 cups fresh or frozen cranberries

1-1/4 cups simple syrup (recipe follows)

2 tablespoons freshly squeezed lemon juice

1. Core the apples (there’s no need to peel them) and cut them into eighths. Place the apples and the cranberries in a heavy, nonreactive saucepan and add about 1/4 cup water, or just enough to coat the bottom of the pan so that the fruit doesn’t burn. Cook over medium heat, stirring frequently, until the berries and apples are both soft, about 10 minutes. If the water evaporates, add a little more to keep the fruit from burning.

2. Transfer the cooked fruit to a food processor and purée. You should have about 1-3/4 cups plus 2 tablespoons of purée.

3. Transfer the puréed fruit to a bowl or measuring pitcher with a pouring spout. Mix in the simple syrup, adding enough to make the mixture taste quite sweet, and then stir in the lemon juice.

4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage, or serve at once.

Simple syrup recipe

Makes 1 cup

2/3 cup organic cane sugar

2/3 cup water

Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.

Pear, cream and ginger ice pop recipe

Makes 10 pops

3/4 cup plus 2 tablespoons simple syrup (recipe above)

2 tablespoons finely minced fresh ginger

3 small or 2 large pears (1-1/2 pounds), cored

1/4 cup heavy cream

1. Combine the simple syrup and ginger in a small saucepan. Cover and bring to a simmer over medium heat. Simmer, covered, for 5 to 10 minutes, then turn off the heat and let rest while the ginger steeps. Be careful not to simmer the mixture for too long, because the simple syrup evaporates quickly, reducing the the amount of liquid remaining. You want 2/3 to 3/4 cup to work with. Let cool.

2. While the simple syrup is cooking, cut the pears into large dice (you can leave the skins on if you like) and put them in a heavy saucepan. Pour about 1/2 inch of water into the pan (or just enough to cover the bottom of the pan so the pears don’t burn). Cook over medium heat, stirring occasionally, until soft and half puréed, 10 to 15 minutes. If, after 15 minutes, the pears are not lumpily liquid (this will depend on the variety of pear you use), whiz in a food processor or pass through a food mill. You should have about 2 cups of purée.

3. Transfer the puréed pears to a bowl or measuring pitcher with a pouring spout. Strain the ginger out of the simple syrup and reserve the ginger. Add 2/3 cup to 3/4 cup of the ginger simple syrup to the pear mixture, or until it tastes sweet and the ginger flavor is zingy and vigorous. If you like a lot of ginger, add some of the minced ginger back into this mixture. Add in the cream and mix thoroughly.

4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage, or serve at once.

-- Recipes courtesy of "People's Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn's Coolest  Pop Shop" (Ten Speed Press, $16.99)