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Ingredients

• ✓ peach nectar
• ✓ peach nectar
• cooking spray
• lemon cake mix
• instant lemon pudding mix
• white sugar
• egg
• vegetable oil
• confectioners sugar
• lemon juice
• lemon peel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
2. 2 Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.
4. 4 Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
5. 5 Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.
6. 6 Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

By ACYGAN

Ingredients

• ✓ peach nectar
• all-purpose flour
• salt
• butter
• peach
• habanero pepper
• peach
• sugar
• all-purpose flour
• butter

Instructions

1. 1 Add 1 ½ cups flour and salt to the bowl of a food processor; pulse once or twice to combine. Add 9 tablespoons cold butter; pulse until mixture is coarse. Drizzle peach nectar into dough, 1 tablespoon at a time, with the machine running until dough holds together when squeezed. Form dough into a ball, wrap in plastic, and refrigerate, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Add 4 chopped peaches to the food processor; pulse until puréed, about 1 minute. Add habaneros; pulse until puréed. Place 6 sliced peaches in a bowl; add peach-habanero purée and toss lightly. Set filling aside.
4. 4 Combine sugar, ⅓ cup flour, and ¼ cup butter until it forms a crumbly mixture; set streusel aside.
5. 5 Cut chilled dough in half; roll each half into a 10-inch circle. Fit 1 dough circle into the bottom of a 9-inch pie plate.
6. 6 Pour peach filling into pie crust; sprinkle with streusel. Cover pie with top crust; crimp with a fork to seal edges. Cut several vent slits into top crust.
7. 7 Bake in the preheated oven until crust is golden and filling bubbles, about 50 minutes.

By Greg H

Ingredients

• ✓ peach nectar
• basil
• white sugar
• lemon juice
• white wine

Instructions

1. 1 Combine ½ peach nectar, basil leaves, sugar, and lemon juice in a saucepan; bring to a simmer, crushing basil leaves with the back of a spoon to release their flavor, until sugar is melted. Cool.
2. 2 Strain basil mixture into an ice-filled pitcher. Add wine and remaining ½ peach nectar; stir.

By laurenS

Ingredients

• ✓ peach nectar
• mint
• bourbon
• ginger liqueur
• ice

Instructions

1. 1 Muddle 5 to 8 mint leaves, depending on size, with peach nectar in a cocktail shaker until leaves are broken down, about 1 minute.
2. 2 Pour in bourbon and ginger liqueur and fill the shaker with ice. Close and shake until well chilled. Strain into a rocks glass with a large whiskey ice cube.
3. 3 Lightly slap 2 sprigs of mint between your hands to release their scent, then garnish the drink with them.

By Julie Tremaine

Ingredients

• ✓ peach nectar
• ham
• clove
• cinnamon
• brown mustard
• brown sugar
• apple cider vinegar
• peach preserves
• peach
• ginger root
• cherry pepper
• cinnamon stick

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Use a sharp knife to score top of ham in a diamond pattern. Press whole cloves into ham and place on a rack in a roasting pan.
3. 3 Bake in the preheated oven until internal temperature of ham reaches 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Cover with aluminum foil if ham starts to look dry.
4. 4 Meanwhile, mix cinnamon, mustard, and 1/2 cup brown sugar together in a small bowl. Set aside. In a saucepan over medium heat, mix together cider vinegar, peach nectar, peach preserves, and remaining 1/2 cup brown sugar. Bring to a boil. Stir in sliced peaches, ginger, hot pepper, and cinnamon stick. Simmer until peaches are tender, and sauce has thickened, 25 to 30 minutes.
5. 5 Remove ham from the oven and brush liberally with peach-ginger sauce. Increase the oven temperature to 350 degrees F (175 degrees C). Uncover ham, and return to the oven.
6. 6 Bake until glaze is bubbly, 20 to 30 minutes more. Let ham rest for 15 to 20 minutes before carving. Serve with remaining peach-ginger sauce.

By Jeannette