In Mexico, fruit and chiles are often found together: in fruit stands, where ground chiles are sprinkled over freshly cut fruit; in fruit-flavored lollipops covered with ground chiles; and in many different ice pops. The spiciness in these ice pops comes from a chile-infused syrup and chunks of fresh pineapple tossed with ground chiles, so they have different layers of flavor and spiciness.

　　

Ingredients

makes 8 to 10

　　1 cup water

　　1/2 cup sugar

　　1 small serrano or jalapeño pepper, split lengthwise

　　1 ripe pineapple, peeled

　　2 tablespoons freshly squeezed lime juice

　　1 to 2 teaspoons ground chiles (piquín, guajillo, or árbol)

　　1/2 teaspoon salt

　　

Step 1

Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, 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.

　　

Step 2

Finely dice 1 1/2 cups of the pineapple and coarsely chop the rest. Mixed the diced pineapple 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.

　　

Step 3

Divide the blended mixture among the molds, leaving enough room for the diced pineapple. 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.)

　　

Step 4

Drop the diced pineapple 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.

　　

Step 5

If using conventional 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.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.