Remove 1 tub of lemonade from container, reserving remaining tubs for other uses.
Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour.
Serve over ice.
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
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.
Fill 2 tall glasses with ice cubes. Pour in equal parts peach nectar and orange juice to fill the glasses. Stir.
Combine peach nectar, orange juice and brown sugar in a large saucepan.
Tie cinnamon sticks and cloves in a cheesecloth bag and drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves.
Simmer 10 minutes. Stir in lime juice.
Ladle into mugs. Serve warm.
Serves 12.
nto a rack.
Prepare Peach Nectar and White Chocolate Mousse and
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.
rown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil
In a pitcher combine lemon juice, peach nectar, simple syrup and white grape juice. Transfer mixture to a serving pitcher. Pour into ice-filled glasses. Garnish with melon balls and lemon slices, if desired.
FOR ONE SERVING:
For a single serving in a tall glass combine 1/2 cup lemon juice, 1/3 cup peach nectar, 1/3 cup Chamomile-Lavender Simple Syrup, and 1/4 cup white grape juice. Add ice. Garnish with melon balls and lemon slices.
In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.
In a large mixer bowl, combine softened cream cheese and sugar.
Beat with an electric mixer on medium-high speed until fluffy.
Reduce mixer speed to low and gradually add whipping cream, milk, peach nectar or orange juice, lemon juice, vanilla and apple pie spice.
Beat until ingredients are combined.
Stir in the chopped peach.
Freeze the ice cream mixture in a 1 or 2-quart ice cream freezer, according to manufacturer's directions. Makes about 1 quart.
esealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and
Bring peach nectar to a boil (I used the microwave for 1 1/2 minutes).
Pour in jello powder and stir until dissolved, add the creme de peche.
Divide among 12 2 oz portion cups or shot glasses and place in fridge till set.
If you want to make them peaches and cream shots add a little whipped cream on top when serving.
iced peaches with Schnapps or peach nectar until peaches are tender, about
Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in a saucepan
o dissolve.
Place undrained peach slices in blender. Cover; blend
baking sheet.
Place peach halves cut side down, on
Blend peaches, peach nectar, champagne, peach schnapps, vodka, and ice in a blender on high until smooth, about 30 seconds.
Fill a large glass 1/3 to 1/2 with ice and pour in shochu, peach nectar or peach juice, and top off with club soda. Add a twist of lemon or lime slice.
In a skillet, brown the chicken breasts on both sides in the oil.
Gradually stir in the peach nectar, along with the butter, brown sugar, vinegar & allspice.
Bring to a boil, then reduce the heat to simmer, cover & cook for another 5 minutes or until chicken juices run clear.
Stir in the stuffing mix & the chopped peach, then cover & remove from the heat.
Let the covered skillet stand for 5 minutes or until the liquid is absorbed, then serve & enjoy!.