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Pineapple Ice Pops (Paletas de Piña)

From: Saveur SERVES 8

cup sugar
4 cups minced
fresh pineapple

Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves.

Transfer mixture to a bowl and refrigerate until chilled. Put the chilled mixture and half of the pineapple into a blender; purée. Set a fine sieve over a bowl and strain puréed pineapple mixture, discarding solids.

Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds (go to www.centralchef.com for a source).

Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more.

To release ice pops from molds, run the bottom of the molds briefly under warm water.