Blend cut peaches or nectarines to equal 2 cups of puree. You can leave the skins on. To the puree, add 1/4 cup sugar and a scant 1/8 tsp cinnamon. Blend again until well mixed.

Pour puree into popsicle molds and freeze until solid (about 4 hours).

Short cut version: add 1/8 tsp cinnamon to one quart of peaches. Blend and pour into popsicle molds. Freeze until solid.

Notes: I buy my cinnamon and sugar in bulk from Sam’s Club. I grow peaches, and I have also bought peaches when they are in season at their lowest price.