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1 (15 1/4-ounce) can fruit in heavy syrup, such as pears, peaches OR apricots
2 teaspoons fresh lemon juice
1 cup fresh, frozen OR canned drained blueberries
In a blender, puree canned fruit with syrup and lemon juice. Transfer to a large measuring cup or pitcher. Return 1/4 cup fruit mixture to blender; add blueberries; blend until pureed.
Spoon a layer of fruit puree into a 6- or 8-ounce cup or pop mold, then add a layer of blueberry puree. Repeat to make 4 layers, filling each cup about two-thirds full. Set cup upright and insert a plastic spoon or wooden ice cream stick in the center. Or if using a mold, cover with lid and freeze until firm, about 4
to 6 hours.
NOTE: Fruit canned with less sugar will produce frozen pops that are more solid.
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