Gingered Peach Fuzz Recipes

GINGER-PEACH JAM

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.

GRANDMOTHER'S PEACH FUZZ

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!

GINGERED PEACH SORBET

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.

GINGERED-PEACH PAVLOVAS

Steps:

• For meringues:
• Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
• Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
• Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
• For peaches:
• Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
• Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
• For berries and topping:
• Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
• Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
• Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.

GINGER-PEACH JAM (NO PECTIN NEEDED)

Steps:

• Place the peaches in boiling water for 1 minute, or until the skins loosen.
• Then plunge them in ice water.
• Slip off the skins, halve the fruit and remove the pits.
• Cut the peaches into 1 inch pieces.
• In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
• Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
• Ladle into jars and store in the fridge for up to 2 months.

PEACH FUZZ BIG BUZZ

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.