Peaches & Vanilla Cream Pops

1/4 cup + 1 tablespoons granulated sugar
1/4 cup water
1/2 vanilla bean, halved lengthwise
2 cups pitted, sliced and peeled peaches (about 2-3 medium peaches)
3 tablespoons heavy cream
3 tablespoons plain greek yogurt (I used Chobani 2%)
1 tablespoon bourbon (optional)

Directions

Place sugar and water in a saucepan over medium high heat. Add vanilla bean seeds scraped from the bean and the bean itself. Bring to a boil, stirring to dissolve sugar. Remove from heat and discard bean. Transfer to a small bowl and chill.

Add peaches and vanilla syrup to a food processor. Puree until smooth. Transfer to a large 2 or 4-cup measuring cup. (You should have about 1 cup of puree.) Whisk in heavy cream, greek yogurt and bourbon.

Pour into popsicle molds, add sticks and freeze until firm. Dip bottoms of molds in hot water to loosen when ready to eat.