Type what you have

Ingredients

• ✓ white peach
• sugar
• water
• lemon zest
• cinnamon stick
• lemon juice
• mango
• granny smith apple
• raspberry
• mint
• lemon juice

Instructions

1. 1 Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
2. 2 Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

By ASHLEY_S

Ingredients

• ✓ white peach
• lemon juice
• white sugar

Instructions

1. 1 Peel peaches, leaving some skin to add texture and color; cut peaches into chunks. Place peaches in a large bowl. Discard pits.
2. 2 Add lemon juice to peaches; purée with an immersion blender until smooth. Add sugar; purée. Taste to check sweetness level; adjust as desired. Chill peach mixture in the refrigerator for 1 hour.
3. 3 Pour chilled peach mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Venus Zayas

Ingredients

• ✓ white peach
• dry white wine
• vodka
• lemonade concentrate
• white sugar
• red grape
• green grape

Instructions

1. 1 Combine white wine, peach vodka, lemonade concentrate, and sugar in a large pitcher; stir until sugar is dissolved. Add sliced peaches, red grapes, and green grapes.
2. 2 Refrigerate sangria until well chilled and flavors have blended, at least 2 hours to overnight.
3. 3 Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

By FOODINC5

Ingredients

• ✓ white peach
• watermelon
• blueberry
• nectarine
• black plum
• red grape
• coconut
• cinnamon
• nondairy whipped topping

Instructions

1. 1 Gently fold watermelon, blueberries, peach, nectarine, plum, and grapes together in a large bowl. Sprinkle coconut and cinnamon over fruit; fold together.
2. 2 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving. Top with whipped topping.

By Teri Carrillo-Fox

Ingredients

• ✓ white peach
• banana
• all-purpose flour
• sugar substitute
• all-purpose flour
• baking powder
• salt
• cinnamon
• skim milk
• egg
• corn oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Combine peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a large bowl until fruit is evenly coated; transfer to the prepared baking dish.
3. 3 Whisk 1 cup flour, baking powder, salt, and cinnamon in the same large bowl; stir in skim milk, egg, corn oil, remaining 2 teaspoons sugar substitute, and vanilla extract until well combined. Pour batter over fruit in an even layer.
4. 4 Bake in the preheated oven until cobbler is golden brown and a toothpick inserted into center comes out clean, about 30 minutes. Transfer to a wire rack; cool before serving, at least 20 minutes.

By Sandi Nicol

Ingredients

• ✓ white peach
• tomato
• sweet onion
• bell pepper
• cherry pepper
• jalapeno pepper
• garlic
• white sugar
• apple cider vinegar
• liquid smoke
• herb seasoning
• mustard seed
• salt
• black pepper
• celery seed
• ginger
• cinnamon
• tomato paste
• canning jar
• lid
• ring

Instructions

1. 1 Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeños, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, canning salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil. Cook, stirring until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
2. 2 Lower heat and simmer until mixture is softened and slightly reduced, 30 more minutes. Remove from heat.
3. 3 Purée mixture using a blender until smooth. Strain mixture, about 1 cup at a time, through a fine mesh strainer. Push mixture through strainer with a ladle. Discard fibrous portions of tomato skins remaining in strainer. The sauce should be glossy and thick. Stir in tomato paste, return to blender and purée until smooth.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack barbeque sauce 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.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Add more boiling water, if necessary, to bring water level to at least 1 inch above the tops of the jars. Bring to a rolling boil, cover the pot, and process for at least 30 minutes.
6. 6 Remove the jars from the stockpot and place on a heat-proof surface several inches apart until 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.

By Karen Barris Calabro