Peach Blossoms Recipes

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PEACH BLOSSOM SUNRISE

It only takes two words to describe this drink: delicious and refreshing.

Provided by Steve and DeLaina

Categories     Drinks Recipes     Cocktail Recipes     Champagne Drinks Recipes

Time 40m

Yield 6

Number Of Ingredients 6



Peach Blossom Sunrise image

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.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 37.7 g, Fat 0.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.6 mg, Sugar 30.6 g

5 cups orange juice
⅔ cup peach schnapps
2 cups ice cubes, or as needed
1 ½ cups chilled champagne, or more to taste
1 tablespoon grenadine syrup
6 peach slices

PEACH BLOSSOMS

these are very moist and munchy, and I have to thank my friend Tina for this recipe. She told me the "secrets" about making good Peach blossoms. Bit strange, not a peach in site :) These will last for days in the fridge, without going gooey or hard. Dont put the cream in until you are ready to serve. Mock cream is the better choice if you have to travel. I make my cupcakes with cheap yellow cake mix, but you can use any recipe you like for them. (Zaar wouldn't let me say that in the ingredients)

Provided by mummamills

Categories     Dessert

Time 1h

Yield 24 blossoms, 24 serving(s)

Number Of Ingredients 5



Peach Blossoms image

Steps:

  • make up the cupcake mix.
  • cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray.
  • when cool, freeze the cupcakes.
  • make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
  • put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
  • Put the coconut in a baking tray, take out the frozen cakes.
  • using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
  • keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
  • put a tiny bit of raspberry jam on the cream.
  • serve with pride!

Nutrition Facts : Calories 153.7, Fat 13.4, SaturatedFat 11.9, Sodium 9.5, Carbohydrate 9.2, Fiber 3.5, Sugar 4.6, Protein 1.4

24 cupcakes
2 (85 g) packets raspberry jelly
500 g coconut, desicated (not sweetened or shredded)
whipped cream or mock cream
1 tablespoon raspberry jam (oppt)

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    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #south-west-pacific     #for-large-groups     #cupcakes     #desserts     #australian     #easy     #holiday-event     #kid-friendly     #cakes     #dietary     #gifts     #brunch     #novelty     #number-of-servings

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