White Peach Sake Recipes

WHITE PEACH MARGARITA

Steps:

• Fill the blender 3/4 of the way with ice. Add all of the ingredients except 4 slices of peach. Blend together and serve with slice of peach.

WHITE PEACH SANGRIA

Steps:

• In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
• Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

WHITE PEACH AND BOURBON VANILLA ICE-CREAM

Steps:

• Place the water and sugar in a large saucepan over high heat, bring to the boil and stir until the sugar is dissolved. Add the peaches, cover with a round of non-stick baking paper and weigh down with a small plate to submerge. Reduce the heat to medium and cook for 15-20 minutes or until soft. Drain the peaches, reserving the syrup. Allow to cool slightly before peeling. Refrigerate half the peaches for 1-2 hours or until cold. Cut the remaining peaches in half, discarding the stones, and place in a food processor. Process until smooth and refrigerate until cold.
• Place the milk, cream and vanilla in a medium saucepan over high heat and stir until just boiling. Remove from the heat and set aside. Place the egg yolks and extra sugar in a large bowl and whisk until well combined. Gradually pour the milk mixture into the egg mixture, whisking to combine. Return the mixture to the saucepan over low heat and cook, stirring, for 8 minutes or until the custard is thick and coats the back of a spoon. Transfer to a large bowl, cover with plastic wrap and refrigerate for 1-2 hours or until cold.
• Add the bourbon and the peach puree to the custard and whisk to combine. Pour into a metal (not glass) brownie pan. Freeze for 8 hours or overnight until set.
• Cut the ice-cream into squares. In batches, place the squares in the cleaned food processor and process until smooth. Return the mixture to the tin and freeze for 1 hour or until firm.
• Scoop the ice-cream into serving bowls. Drizzle with the reserved peach syrup and sprinkle with the amaretti. Serve with the whole poached peaches.

WHITE PEACH SAKE

Steps:

• Wash peaches. Do NOT peel. Cut into halves or thirds.
• In large saucepan, heat water, sugar, vanilla bean, and cinnamon stick over medium heat. Wait till it begins to boil and add the peaches and their stones (im not sure but i think this is the pit). Simmer for about 3 minutes.
• Remove the peaches and discard their stones. Puree peaches in food processor. Strain puree and contents in saucepan through a sieve.
• Return strained peach mixture to saucepan and continue to boil over medium heat until mixture is reduced to 1/3. Cool.
• In a medium bowl, combine the peach mixture and sake. Add lemon juice to taste.
• Pour sake into tall lipped jug or a similar container with spout and handle. It is recommended to drink cooled so you can stick it in the fridge if you prefer! Try other fruits using this recipe! :D.

PEACH SAKE

Steps:

• Cut peaches in half, and remove pits but not skins. Slice thin, and place in large Mason jar or pitcher. Pour sake over the peaches, cover and refrigerate 24 hours.
• Strain sake through cheesecloth into clean decanter, reserving peaches. Serve immediately, with 3 or 4 peach slices in each glass, or refrigerate sake and peaches in separate containers for later. Infused sake will keep 4 to 5 days in sealed bottle in refrigerator. Peaches will keep 3 days.

WHITE PEACH SORBET

Steps:

• Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
• In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

WHITE PEACH POUND CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in extracts.
• Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
• Fold in the peaches.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 15 minutes before removing from pan to a wire rack to cool completely.
• Dust with confectioner's sugar if desired.

WHITE PEACH SORBET

Steps:

• Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
• Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
• Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

WHITE PEACH JUICE

Steps:

• Bring sugar, lemon zest, and 2 1/4 cups water to a boil in a medium pot, stirring to dissolve sugar. Cook until a syrup forms, about 5 minutes. Reduce to a simmer. add nectarine; cook until syrup turns pale pink, about 3 minutes. Using a slotted spoon, transfer nectarine to a plate to cool. Transfer syrup to an airtight container; refrigerate about 1 hour.
• Peel nectarine, and cut it into large chunks; discard pit. Transfer nectarine to a large bowl. Add peaches and lemon juice to bowl. Using your hands or a potato masher, mash to extract as much juice as possible. Lightly press through a sieve into another bowl; discard solids. Stir in cooled syrup. Juice can be refrigerated up to 3 days. Serve over ice with Prosecco or club soda if desired.

WHITE PEACH PURéE

Steps:

• Wash and quarter peaches, keeping the skin on. In a blender, purée all ingredients together for a couple of minutes, until consistent and without lumps. Strain through a fine sieve or chinois, working the purée through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up. It can be frozen at this point or covered and refrigerated for up to a week.
• You may use the purée as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.