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1
Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
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2
Prepare a grill or large grill pan for high heat.
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3
Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan.
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4
Cook on medium-low for 10 minutes.
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5
Let cool completely at room temperature, at least 30 minutes.
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6
Meanwhile, brush the peach halves all over with the butter.
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7
Place them cut-side down on the grill, and grill until very charred, about 5 minutes.
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8
Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes.
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9
Transfer to a plate to cool completely, about 20 minutes.
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10
Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender.
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11
Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger.
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12
Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed.
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13
Transfer the mixture to a large liquid measuring cup with a pouring spout.
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14
Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand).
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15
Insert the sticks.
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16
Freeze until solid, 5 hours to overnight.
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17
When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another.
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18
Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds.
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19
Serve immediately.
