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Ingredients

250g fresh raspberries
1 1/2 tbsp icing sugar
1 teaspoon vanilla essence
250g mascarpone
2 large nectarines

Method

Step 1 Puree raspberries in a food processor until smooth. Strain through a sieve, pressing with the back of a spoon, to extract as much juice as possible, leaving the seeds behind. Use a wire whisk to stir 1 tbsp icing sugar, 1/2 tsp vanilla essence and 1/2 cup mascarpone into the raspberry puree.
Step 2 Divide evenly between 1⁄3-cup capacity ice-cream moulds, and place in the fridge while you prepare the nectarines.
Step 3 Score a small cross in the skin at the base of each nectarine. Place in a large heatproof bowl and cover with boiling water. Stand for 2 mins, then drain and cool. Slip off skins and cut flesh from the stones. Puree flesh in a food processor until smooth.
Step 4 Stir remaining icing sugar, vanilla essence and mascarpone into the nectarine puree. Pour into ice-cream moulds, insert icy-pole sticks and freeze until firm.

Nectarine and raspberry pops

How to make Nectarine and raspberry pops

Ingredients

Method