Gingered Peach Fuzz Food

PEACH FUZZ (NON-ALCOHOLIC)

Steps:

• Add ingredients and ice cubes.
• Blend on high for 15 seconds.

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!

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS

Steps:

• Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
• Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
• To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
• Do Ahead
• Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.

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.