Peach Fizz Food

PERFECT PEACH PIE

Steps:

• Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
• Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
• Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
• Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
• Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
• Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
• Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
• Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

PEACH FUZZ BIG BUZZ

Steps:

• Slice peaches and remove pit, leaving skin on.
• Place pink lemonade concentrate, vodka, and peaches in blender.
• Fill blender up with ice and blend until smooth and slushy.
• Add more ice if you prefer.

SOUTHERN PEACH FIZZ

Steps:

• Place orange juice, peach chunks, and ice in a blender; blend until smooth.
• Pour peach-flavored bourbon liqueur, peach schnapps, and vodka into a large pitcher. Add orange-peach mixture; stir well to blend.
• Pour soda slowly into pitcher to prevent foaming.

FIZZY PEACH SHAKE

Steps:

• Place peaches, ginger ale and honey in a blender; cover and process until smooth. Add ice cream; cover and process until combined. Pour into serving glasses. If desired, top with whipped cream or additional ginger ale and garnish with peach slices. Serve immediately.

PEACH BLOW FIZZ

Steps:

• Combine all ingredients except the soda in a cocktail shaker and shake vigorously. Strain into a highball glass and fill with soda.

PEACH SCHNAPPS FIZZ

Steps:

• In a blender, blend ice cream and 1/2 cup sliced peaches until smooth but still thick and pour into 2 chilled stemmed glasses. Add schnapps and club soda. Garnish with additional peach slices.

SPICED PECANS & PEACH FIZZ

Steps:

• Place 2 tbsp caster sugar in a small pan with 1 tbsp water. Heat for 2 mins, without stirring, until the sugar dissolves. Tip in 85g pecans and cook until the sugar turns golden brown and coats the nuts. Sprinkle over a pinch cayenne pepper, season with a little salt, then turn out onto baking paper, separating out nuts as much as you can. Leave to cool. Will keep in an airtight container for up to 1 week.

PEACH FIZZ

Steps:

• Combine 6 roughly chopped peeled peaches (about 5 cups), one 6-ounce can frozen lemonade concentrate, 1/4 cup gin and 1/2 cup ice in a blender. Blend until smooth (in batches if necessary). Pour into 4 glasses.