On a parchment lined baking sheet Line our pops and indent sticks in center.Preheat oven to 375 F.
Fill. Take a broken piece of stick and press edges to seal.If sticks are to long break in half.
Once sealed, brush tops with egg whites. If you don’t you wont get the glossy finish.
Bake at 375F for 10-15 minutes or until golden.Let cool and display in florist foam for presentation or package individually.
(This recipe is large and made 2 jars of preserves without cornstarch, as well as filling for pops).
2 pints green figs
1 1/2 cup granulated sugar
2 tablespoons cornstarch dilutes with water
Wash and quarter your figs. In a bowl allows figs, sugar, and Cointreau to macerate overnight.
Next day in a heavy bottomed sauce pan, heat the figs and sugar to a boil . Cook down for about 10-15 minutes until figs start to break down. Take an immersion blender and puree after you have removed from heat. Let cool.
For pop filling add cornstarch and water solution to the amount of fig filling you plan to use . Cook until thickened and translucent. Cool and fill.
1 pint blueberries
1 cup sugar
1/4-1/2 cup water
2 tbsp cornstarch
In a heavy bottomed saucepan combine washed berries, sugar, and water. Bring to a boil until berries burst and all sugar is dissolved.Add 2 tablespoons cornstarch mixed with a bit of water to the blueberries. Stir until thickened and cornstarch solution is translucent. Remove from heat and allow to cool. Fill pops.
1 pineapple peeled, cored,and chopped into small pieces
1 cup sugar
1 1/2 cups water
2 tablespoons cornstarch
1 tsp Jamaican Rum Extract
In a heavy bottomed sauce pan bring pineapple water, and sugar to a boil. Boil for 10 -15 minutes. Remove from heat and take an immersion blender to puree. Place back on heat. Stir until thickened . Add Jamaican Rum extract. Allow to cool and fill.