PEACH GINGER BELLINI
Steps:
- Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- For serving:
- Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
GRANDMOTHER'S PEACH FUZZ
This is a fantastic rum based drink that my grandmother made for me. It cannot be made virgin, the rum is the key ingredient! The peach skins add a lovely bit of color. Canned peaches do not work as well.
Provided by WILDHARE21
Categories Drinks Recipes Smoothie Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Place the rum, limeade concentrate, and peaches into the container of a blender. Blend until smooth. Add the ice, and blend until finely ground, sweeten with sugar, if desired. Pour into margarita glasses, and enjoy!
Nutrition Facts : Calories 523.1 calories, Carbohydrate 80 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 15.3 mg, Sugar 77.4 g
GINGER-PEACH JAM
This peach jam has a bit of a bite from the ginger, a nice combination.
Provided by ClaudiaR
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 64
Number Of Ingredients 5
Steps:
- Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 19.6 g, Cholesterol 0.1 mg, Sodium 0.8 mg, Sugar 19.4 g
PEACHES IN GINGER SYRUP
Categories Ginger Brunch Dessert Quick & Easy Peach White Wine Spring Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
- While syrup is simmering, slice peaches and toss with lemon juice.
- Pour hot syrup through a fine sieve onto peaches, then stir.
- Let stand 20 minutes.
GINGER-PEACH DESSERT
Wouldn't it be nice to have this peachy dessert tucked in your freezer for a warm evening treat? Invite the neighbors!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
- Spread frozen yogurt over cooled crust. Freeze 30 minutes.
- Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
- To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
PEACH FIZZ
Steps:
- Combine 6 roughly chopped peeled peaches (about 5 cups), one 6-ounce can frozen lemonade concentrate, 1/4 cup gin and 1/2 cup ice in a blender. Blend until smooth (in batches if necessary). Pour into 4 glasses.
GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
GINGER-PEACH SHORTCAKE
There's nothing better than fresh summer produce, except maybe when it's used to make this peach shortcake. It's quick and easy to throw together for a fast summer dessert. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.
Nutrition Facts :
3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS
Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Ginger Peach Summer
Yield 4 servings
Number Of Ingredients 3
Steps:
- Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
- Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
- To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
- Do Ahead
- Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.
PEACH FUZZ BIG BUZZ
This is a local recipe from the Ruston Peach Festival. Be careful, it will cause a BIG buzz if you drink too many or too quickly.
Provided by Sherrybeth
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Slice peaches and remove pit, leaving skin on.
- Place pink lemonade concentrate, vodka, and peaches in blender.
- Fill blender up with ice and blend until smooth and slushy.
- Add more ice if you prefer.
Nutrition Facts : Calories 802.9, Fat 0.8, SaturatedFat 0.1, Sodium 8.7, Carbohydrate 99.4, Fiber 3.6, Sugar 16.4, Protein 2.3
GINGERED PEACH SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, dessert
Time 30m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- Put the water in a saucepan. Add sugar, ground spices and vanilla extract. Bring the liquid to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved. Refrigerate until cold.
- Put the peaches in a blender or food processor and puree until smooth. Pass the puree through a strainer. Refrigerate until cold.
- Combine the chilled syrup and peach puree. Pour into a sorbet machine and proceed as directed.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 48 grams
GINGERED PEACH FUZZ
Make and share this Gingered Peach Fuzz recipe from Food.com.
Provided by Dancer
Categories Shakes
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a blender container, place all ingredients, cover.
- Blend until combined.
Nutrition Facts : Calories 476.2, Fat 17.1, SaturatedFat 9.9, Cholesterol 63.4, Sodium 115.5, Carbohydrate 79.5, Fiber 8.2, Sugar 70.1, Protein 9.4
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