Best Peach Sunrise Recipes

PEACH & STRAWBERRY PUNCH/NECTARINE SUNRISE/FRUITY LEMONADE

Steps:

• Peach& Strawberry Punch Combine sliced berries and chopped peaches in a small bowl.
• Sprinkle with sugar and gently stir.
• Allow the fruit to stand at room temperature 30 minutes to an hour.
• Pour fruit into iced punch bowl followed by wine, water, mint and ice.
• *Makes2 quarts* Nectarine Sunrise Reserve 8 nectarine slices.
• (*tobe used for garnish) In blender combine the chopped nectarines, orange juice concentrate, tequila and puree till smooth.
• Add crushed ice making sure to blend until slushy.
• (*Mixtureshould measure 5 cups in total-- add additional crushed ice if necessary) In bottom of glasses add 1 tbsp grenadine.
• Add slushy nectarine mixture.
• Top with a mint sprig and a nectarine slice.
• *Makes8 (5 ounce) servings* Fruity Lemonade Combine cherry lemonade concentrate, 1 can water, apricot nectar and pineapple juice in large pitcher.
• *Ifadding rum or vodka do so now-- (1/2 cup or to taste) Add ice cubes and then slowly pour in ginger ale and stir gently.
• Thread pineapple wedge, lime slice and marachino cherry onto plastic skewer for garnish.
• *Makes8 (5 ounce) servings*.

PEACH BLOSSOM SUNRISE

Steps:

• Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
• 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.

SUNRISE BANANA PEACH JAM

Steps:

• 1. Peel bananas and cut into small chunks. Place into heavy pan or dutch oven.
• 2. Chop peaches in small dice. Add to bananas in pan. Mash fruits in pan with fork or potato masher.
• 3. Measure out sugar and set aside.
• 4. Add vanilla powder, lemon juice, pectin and butter (or margerine) to pan. Stir in to blend.
• 5. Put on medium high heat, and cook, stirring constantly, until fruit reaches a full, rolling boil. Immediately stir in all the sugar at once.
• 6. Bring to a second full, rolling boil, stirring constantly. Boil hard for one full minu te.
• 7. Remove from heat and skim foam. If adding nuts, stir in now.
• 8. Ladle jam into sterilized jars, leaving a 1/2" headspace. Seal jars with sterilized lids and screw caps.
• 9. Process jars in a boiling water bath for 5 minutes.

PEACH-MANGO SUNRISE POKE CAKE

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• Use fork to poke holes all over top of baked cake.
• In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set.
• Serve cake topped with whipped topping and fresh fruit.

PEACH SUNRISE ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Melt 1 stick of butter with the honey in a small saucepan; then set aside to cool.
• Melt the remaining 1 stick of butter in a large saucepan over medium heat. Add the peaches, brown sugar, cinnamon, and vanilla.
• Cook for 5-10 minutes, stirring frequently, then set aside to cool.
• Spread 1 tablespoon of the cooled butter/honey mixture on each tortilla (reserve the remaining butter/honey mixture.).
• Spoon the peach mixture equally (about 2 large spoonfuls) onto each tortilla. Dollop several small spoonfuls of sour cream onto each tortilla.
• Roll up the tortillas and place them side-by-side in the pan.
• Spoon the remaining butter/honey mixture over the tortillas, and sprinkle with cheddar cheese.
• Bake for 10-15 minutes.
• Place 1 enchilada on each of the 10 serving plates, and drizzle with the sauce from the baking pan.
• Sprinkle with powdered sugar and cinnamon, then garnish with strawberries and blueberries.
• May be served as a dessert, or substitution for salad.

PEACH-MANGO SUNRISE POKE CAKE RECIPE - (4.4/5)

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. Use fork to poke holes all over top of baked cake. In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set. Serve cake topped with whipped topping and fresh fruit.

PEACH SUNRISE

Steps:

• Pour boiling water over tea bag and allow to steep for 5 minutes, discard bag and allow tea to cool.
• Blend peaches, syrup, tea and yoghurt until smooth.
• Swirl grenadine into 2 glasses and pour in peach mixture.

NEW AMSTERDAM PEACH SUNRISE RECIPE - (4/5)

Steps:

• Shake peach vodka, orange juice and pineapple juice with ice in a cocktail shaker. Strain into a chilled cocktail glass. Garnish with an orange wedge.

PEACH-MANGO SUNRISE POKE CAKE

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• Use fork to poke holes all over top of baked cake.
• In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set.
• Serve cake topped with whipped topping and fresh fruit.