Fill a glass with ice. Add two shots ABSOLUT PEACH vodka.
Fill the glass with lemon-lime soda. Garnish with lime.
Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.
se the poppyseed or creamy peach filling. Spoon in a couple
alf; remove pits.
Place peach halves in the water and
Put one tablespoon of honey into each of five wine glasses.
Then add three tablespoons of ABSOLUT VANILIA into each glass.
Bring the apple juice and the spices to a boil and let cool for a couple of minutes.
Strain and divide it between the five glasses.
Serve immediately.
Place peaches, nectar, sugar, and extract in food processor and process till smooth.
Spoon 2 tablespoons mixture into each ice cube tray section and freeze until almost firm. Insert a toothpick and freeze until completely firm.
APRICOT: Sub in apricot halves and nectar for peach
PEAR: Sub in pear halves and nectar for peach and almond extract for coconut extract.
PINEAPPLE: Sub in crushed pineapple and unsweetened pineapple juice for peach
MANGO: Sub in fresh mango and nectar for peach and omit coconut extract.
Have fun!
ercent done.
Add the Peach Bourbon BBQ sauce during the
minutes.
Place 1 peach half, rounded side down, in
ll but 2 of the peach halves. Whip 3 1/3
o egg mixture, alternating with peach yogurt until incorporated. Transfer to
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
eanwhile, for the peach topping, combine reserved peach juice with enough cold
he slotted spoon, raise a peach from the water and move
he chicken breasts in the peach mixture and drain slightly.
Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.
Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.
Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.
Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.
br>Meanwhile, to make the peach and cranberry chutney, place peaches
1. Muddle the mint leaves and peach slices* gently in the bottom of a highball glass with a little lemon juice.
2. Add ice and the remaining ingredients.
3. Stir and garnish with a generous mint sprig.
*Note: If peaches are out of season, prepare the drink without.
br>Place half of the peach slices evenly in the bottom
In a saucepan, heat the peach nectar and grated lime zest. In a bowl, mix the lime juice, 2 tbsp sugar and 1 tbsp cornstarch until smooth. Whisk into the nectar and simmer for 2-3 mins until thickened. Spoon into 4 glasses, allow to cool, then chill for 30 mins.
To make the fruit topping, heat 3 tbsp sugar in a frying pan until caramelized. Add the peaches and turn until coated. Remove from heat and allow to cool.
Spread the sour cream over the chilled peach mixture. Top with the peaches and garnish with lime peel.
Place the peach slice in a tall glass. Pour in the lime juice and liqueur then add chilled champagne. Serve garnished with mint.