n a large pot, cook wine, white & brown sugars, lemon juice
cup water, sugar, and peach slices together in a saucepan
he bars.
Stir together peach slices, sugar, flour, lemon juice
ugar for each layer (one peach per layer)-amount is to
in a blender place the peach slices minus 4 thin slices set aside.
add ice cream and wine and mix till well blended.
serve in chilled glasses with a slice of peach for garnish and enjoy.
Combine all ingredients and bake at 350\u00b0 for 45 minutes.
Add ice to a cocktail shaker until it is about 3/4 full.
Add in all the drink ingredients.
Cover and shake vigorously.
Strain into an ice-filled wine glass.
Put lamb in pot with real half peaches over it.
Pour 2 cups water, 2 cups peach wine, parsley, onions and flour.
Bake at 350\u00b0 for 1 1/2 hours.
Baste with juices after 30 minutes.
Cover pot.
eaches and figs in the wine together with the spices until
In each of 4 glasses, pour 1/2 cup wine and 1/2 cup ginger ale.
Top with frozen peach slices, cantaloupe or honeydew balls or grapes.
Makes 4 servings.
r a nice German white wine (like Reisling) would be lovely
Place the peach slice and peach liqueur in a champagne glass and top with the sparkling wine.
inutes.
Pour in the wine and increase the heat to
Grease a shallow baking dish large enough to hold the chops.
Season the chops with salt and pepper.
In a bowl stir together the jam, ginger, wine vinegar, and Worcestershire sauce.
Pour this mixture over the chops and let them marinate for 1 hour.
During this time, turn them once and spoon the sauce over the top.
Cover the baking dish and bake the chops, in marinade for 25 minutes.
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
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.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
br>Top with half the peach slices, 1/4 cup preserves
Heat half the oil in a wok or skillet on high heat. Stir-fry pork, in 2 batches, 2-3 mins each batch, until just cooked. Set aside.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic 3-4 mins.
Return pork to pan with peas, wine and hoisin sauce. Stir-fry 2-3 mins, until heated through and sauce has thickened slightly.
Stir in peaches. Serve stir-fry on a bed of noodles.