Instructions

1. Peel the peaches, remove the stones, then coarsely chop the flesh.
2. Put these into a saucepan then add 1-3 tablespoon of honey and 100 ml water.
3. Bring to the boil then simmer for 5 minutes. Blend until smooth, leave to cool.
4. Do the same with the plums, but it's not necessary to remove the skins.
5. When both purées are cooled, taste them and add more honey if needed.
6. Fill the ice lolly moulds by layering the purées (first the plum then the peach). Insert the sticks into the center.
7. Freeze for at least 4-6 hours until solid.