Make the most of in-season stonefruit - and cool off on hot days - with these pretty little popsicles. The mixture of yoghurt and mascarpone cheese is like a grown-up version of ice-cream.
4 peaches, peeled and de-stoned, cut into eighths
2 tbsp brown sugar
1/2 tsp ground cinnamon
1 cup Greek yoghurt
1 cup mascarpone cheese
1/4 cup honey
1/2 tsp vanilla extract
Preheat the oven to 180C. Mix the peaches with the brown sugar and cinnamon and place on a paper-lined baking tray.
Bake for 30 minutes until the peaches are soft and caramelised. Allow to cool.
Roughly chop the peaches and combine with remaining ingredients. Stir well.
Transfer into popsicle moulds and freeze for at least 4 hours.