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Fuzzy Navel Sauce
Dessert

Fuzzy Navel Sauce

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
  2. 2 Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.

By Mona L

Mango Cobbler
Dessert

Mango Cobbler

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Pour melted butter into an 8-inch square baking dish.
  2. 2 Mix mangoes, 1/2 cup sugar, and peach schnapps together in a bowl. Layer mango slices over the butter in the baking dish and pour remaining juice over all.
  3. 3 Mix flour, 3/4 cup sugar, baking powder, salt, and nutmeg together in a bowl. Add milk and stir batter to combine.
  4. 4 Pour or drop batter evenly over the mango in the baking dish.
  5. 5 Bake in the preheated oven until top layer is browned nicely, 45 to 50 minutes. Let rest about 5 minutes before serving.

By JIG the Cook

Chilled Peach Soup
Dessert Other

Chilled Peach Soup

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine wine, Schnapps, sugar, mint, cinnamon, and nutmeg in a large pot; stir in half-and-half until sugar dissolves. Add peaches.
  2. 2 Cook over medium heat, stirring frequently until peaches are tender, about 15 minutes; reduce heat if necessary to prevent scorching. Cool slightly.
  3. 3 Transfer peach mixture to a blender or the bowl of a food processor; blend until smooth. Refrigerate, covered, until ready to serve.

By JDVMD

Honey Peach Pie
Dessert American

Honey Peach Pie

4.7

Prep
20 min
Cook
65 min
Total
445 min

Instructions

  1. 1 Place peaches, honey, and peach schnapps in a large saucepan over medium heat; cook, stirring occasionally, until peaches are softened and mixture thickens, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in flour; bring to a simmer and cook until filling is thickened, 10 to 15 minutes. Transfer filling to a container; refrigerate 4 hours to overnight.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Fit 1 pie crust into a 9 ½-inch pie plate; pour filling into the prepared pie crust. Cut remaining 1 pie crust into 1-inch-wide strips; start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust.
  4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven; cover crust edges with aluminum foil strips. Continue baking until top crust is golden brown, about 30 minutes more. Cool on a wire rack to allow pie filling to set, at least 2 hours.

By Big Daddy Matty

Apricot Brandy and Peach Schnapps Pound Cake
Dessert

Apricot Brandy and Peach Schnapps Pound Cake

5.0

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
  2. 2 In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
  3. 3 Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
  4. 4 Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
  5. 5 Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
  6. 6 Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

By Judy Cambell

Grenade Launcher
Drink

Grenade Launcher

5.0

Prep
1 min
Cook
Total
1 min

Instructions

  1. 1 In a shot glass, combine peach schnapps and rum. Drain entire contents into your mouth, and swallow.

By Beans

Peach Blossom Sunrise
Drink

Peach Blossom Sunrise

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
  2. 2 Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

By Steve and DeLaina

Fuzzy Navel Slush
Drink

Fuzzy Navel Slush

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Combine water and sugar in a large freezer container. Stir until sugar is dissolved. Mix in peach schnapps, orange juice concentrate, and lemonade concentrate. Cover and freeze for 4 hours or overnight.
  2. 2 Fill glasses 3/4 of the way full with slush, then top off with lemon-lime soda, and stir to serve.

By Robin Warner

Pomegranate Martini
Drink

Pomegranate Martini

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine ice, vodka, schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. Shake vigorously to chill. Pour into martini glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.

By Tiffiney Launhardt

White Sangria
Drink European

White Sangria

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine peach Schnapps, Cognac, sugar, sliced oranges, and sliced mangos in a pitcher; stir and chill for at least 1 hour.
  3. 3 Pour fruit mixture into a large punch bowl; stir in chilled white wine and ginger ale.
  4. 4 Serve sangria in glasses with some sliced fruit.

By WIFIE