Beat the summer heat with these vibrant Fuzzy Navel recipes! As temperatures rise, there’s nothing more refreshing than the classic peach and orange combination. Whether you’re hosting backyard barbecues, enjoying poolside relaxation, or just craving a cool treat, we’ve gathered 18 delightful variations that’ll become your new warm-weather favorites. Get ready to mix, sip, and savor your way through the season with these irresistible creations!
Classic Fuzzy Navel Cocktail
Kick back and enjoy this sunshine-in-a-glass cocktail that’s perfect for lazy afternoons. You’ll love how the sweet peach schnapps and bright orange juice come together in minutes. It’s the ultimate easy sipper for when you want something fruity without any fuss.
Ingredients
– 2 ounces of peach schnapps
– 4 ounces of fresh orange juice
– A generous splash of vodka (optional, for a grown-up version)
– A couple of ice cubes
– An orange slice for garnish
Instructions
1. Fill a tall glass about halfway with ice cubes to chill your drink properly from the start.
2. Pour 2 ounces of peach schnapps directly over the ice in the glass.
3. Add 4 ounces of fresh orange juice to the glass, pouring slowly to mix with the schnapps.
4. Tip: Squeeze your own orange juice instead of using store-bought for the freshest, brightest flavor.
5. If you’re making the spiked version, add a generous splash of vodka now and give it a quick stir.
6. Tip: Use a long spoon and stir gently for about 10 seconds to combine everything without diluting the drink too much.
7. Take an orange slice and make a small cut from the center to the edge so it can rest nicely on the rim of your glass.
8. Place the orange slice on the rim of your glass as a garnish.
9. Tip: Chill your glass in the freezer for 15 minutes before making the drink for an extra refreshing experience.
10. Serve immediately while the ice is still fresh and the drink is perfectly cold.
Really, the beauty of this cocktail is how the sweet peach flavor melts into the citrusy orange juice. The texture stays smooth and chilled from all that ice, making each sip incredibly refreshing. Try serving it with a small bowl of mixed nuts or cheese crackers for the perfect sweet-and-salty pairing that’ll keep you coming back for more.
Fuzzy Navel Mimosa
Oh, you know those mornings when you want something fruity but not too sweet? This Fuzzy Navel Mimosa is your new best friend—it’s like sunshine in a glass, perfect for brunch or just because. It’s a fun twist on the classic mimosa that’ll make you feel fancy without any fuss.
Ingredients
– A couple of ounces of peach schnapps
– A splash of orange juice (about 4 ounces)
– Enough champagne or prosecco to top it off (around 2 ounces)
– An orange slice or two for garnish
– A handful of ice cubes
Instructions
1. Grab a champagne flute or a tall glass—something that makes you feel a bit celebratory.
2. Drop a handful of ice cubes into the glass to keep everything chilled and refreshing.
3. Pour in a couple of ounces of peach schnapps; this adds that peachy sweetness that makes it a “fuzzy navel.”
4. Add a splash of orange juice, about 4 ounces, to balance the flavors and give it that classic mimosa vibe.
5. Slowly top it off with enough champagne or prosecco, around 2 ounces, to fill the glass—pour gently to keep the bubbles lively and avoid overflow.
6. Stir everything together lightly with a spoon or just swirl the glass to mix without losing the fizz.
7. Garnish with an orange slice or two by resting it on the rim or dropping it in for a pop of color and fresh aroma.
8. Serve immediately while it’s cold and bubbly for the best experience. Garnish with that orange slice to make it look as good as it tastes. Glistening with tiny bubbles and a bright orange hue, this drink feels smooth and fruity with a peachy kick that’s not too heavy. Try serving it with a brunch spread of pastries or just sip it slowly on a lazy weekend—it’s the kind of treat that turns an ordinary moment into something special.
Frozen Fuzzy Navel Slush
Even on the chilliest days, sometimes you just crave that perfect frozen cocktail. This Frozen Fuzzy Navel Slush is your answer—a sweet, peachy blend that’s ridiculously easy to whip up and totally hits the spot when you need a little pick-me-up. You’re going to love how refreshing it is.
Ingredients
– 2 cups of peach schnapps
– 1 cup of vodka
– 1 cup of orange juice
– A couple of cups of ice
– A splash of grenadine (optional, for color)
Instructions
1. Pour 2 cups of peach schnapps into a blender.
2. Add 1 cup of vodka to the blender.
3. Pour in 1 cup of orange juice.
4. Add 2 cups of ice to the blender.
5. Blend on high speed for about 45–60 seconds, or until the mixture is completely smooth with no ice chunks remaining.
6. Check the consistency; if it’s too thin, add another 1/2 cup of ice and blend for 20 more seconds until slushy.
7. Pour the slush into glasses, filling each about three-quarters full.
8. If using, drizzle a splash of grenadine over the top of each drink for a sunset-like effect.
9. Serve immediately with a straw.
Perfectly slushy and bursting with peachy-orange flavor, this drink is like a vacation in a glass. Try garnishing with an orange slice or a maraschino cherry for a fun twist—it’s ideal for sipping on a sunny porch or sharing with friends at your next gathering.
Fuzzy Navel Sangria
Dreading another boring party drink? This fuzzy navel sangria brings all the fun of your favorite cocktail with the easy-breezy vibes of a big-batch punch. You just need a few simple ingredients and about 10 minutes to whip up something seriously delicious.
Ingredients
– 1 bottle of your favorite white wine (like a Pinot Grigio)
– 2 cups of peach schnapps
– 3 cups of orange juice with lots of pulp
– 1 cup of sliced fresh peaches
– 1 cup of sliced oranges
– a big handful of ice
– a splash of sparkling water or club soda (optional, for fizz)
– a couple of fresh mint sprigs for garnish
Instructions
1. Grab a large pitcher that holds at least 2 quarts. 2. Pour the entire bottle of white wine directly into the pitcher. 3. Measure and add 2 cups of peach schnapps to the wine. 4. Pour in 3 cups of orange juice, pulp and all—it adds great texture! 5. Add 1 cup of sliced fresh peaches to the pitcher. 6. Toss in 1 cup of sliced oranges. 7. Stir everything together with a long spoon for about 30 seconds until well combined. 8. Cover the pitcher tightly with plastic wrap or a lid. 9. Chill the sangria in the refrigerator for at least 4 hours, or up to 8 hours for deeper flavor. 10. When ready to serve, fill glasses about halfway with a big handful of ice. 11. Pour the chilled sangria over the ice, making sure each glass gets some fruit slices. 12. If you like bubbles, top each glass with a splash of sparkling water. 13. Garnish each drink with a fresh mint sprig. Marvel at how the sweet peach and bright orange flavors mingle together—it’s like summer in a glass. The fruit gets wonderfully boozy and tender after soaking, and the pulp from the orange juice gives it this lovely, slightly thick texture that’s so satisfying. Try serving it in mason jars with colorful paper straws for a cute picnic vibe, or float some edible flowers on top for a fancy brunch moment.
Spiked Fuzzy Navel Lemonade
You know those summer days when you just need something refreshing with a little kick? This spiked fuzzy navel lemonade is your new best friend—it’s fruity, zesty, and so easy to whip up for a lazy afternoon or backyard hangout. Trust me, it’s the perfect balance of sweet peach and tangy lemon that’ll have you sipping all season long.
Ingredients
– 1 cup of fresh lemon juice (about 4–5 lemons squeezed)
– ½ cup of peach schnapps
– ¼ cup of vodka
– 2 cups of cold water
– A big handful of ice cubes
– A couple of fresh peach slices for garnish
– A splash of simple syrup (optional, if you like it sweeter)
Instructions
1. Squeeze the lemons until you have 1 cup of fresh lemon juice, straining out any seeds or pulp for a smooth drink.
2. Pour the lemon juice into a large pitcher.
3. Add ½ cup of peach schnapps to the pitcher.
4. Measure and pour in ¼ cup of vodka.
5. Tip: Chill your glasses in the freezer for 10 minutes before serving to keep the drink extra cold without diluting it too fast.
6. Stir everything together with a long spoon until well combined.
7. Add 2 cups of cold water to the pitcher and stir again.
8. Fill each glass with a big handful of ice cubes.
9. Pour the lemonade mixture over the ice in the glasses.
10. Tip: If you prefer a sweeter drink, add a splash of simple syrup now and stir gently—start with a little and adjust as you go.
11. Garnish each glass with a couple of fresh peach slices on the rim or floating in the drink.
12. Tip: For a fun twist, muddle a peach slice in the bottom of the glass before adding ice to release more fruity flavor.
Zesty and slightly sweet, this lemonade has a smooth, silky texture with tiny bursts of peach in every sip. Try serving it in mason jars with colorful straws for a rustic touch, or freeze extra peach slices into ice cubes to keep it chilled without watering it down.
Fuzzy Navel Popsicles
Craving something sweet and refreshing? These fuzzy navel popsicles are your new go-to summer treat. They combine the juicy sweetness of peaches with a hint of orange, making them perfect for cooling down on a hot day.
Ingredients
- 2 cups of peach nectar
- 1 cup of orange juice
- a splash of fresh lemon juice
- a couple of tablespoons of honey
Instructions
- Pour 2 cups of peach nectar into a large measuring cup.
- Add 1 cup of orange juice to the peach nectar.
- Squeeze in a splash of fresh lemon juice to brighten the flavors.
- Stir in a couple of tablespoons of honey until it’s fully dissolved. Tip: If the honey is thick, warm it slightly for easier mixing.
- Carefully pour the mixture into popsicle molds, leaving about 1/4 inch at the top for expansion.
- Insert popsicle sticks into each mold, making sure they’re centered. Tip: If the sticks won’t stay upright, freeze the molds for 30 minutes first, then insert them.
- Freeze the popsicles for at least 6 hours, or until completely solid. Tip: For the best texture, freeze them overnight to avoid ice crystals.
- To unmold, run warm water over the outside of the molds for 10-15 seconds, then gently pull out the popsicles.
Out of this world creamy and bursting with fruity flavor, these popsicles have a smooth texture that melts in your mouth. Try serving them with a sprinkle of Tajín for a spicy-sweet twist, or crumble them over vanilla ice cream for an extra-indulgent dessert.
Fuzzy Navel Margarita
Very few drinks combine fruity sweetness and tequila kick quite like this Fuzzy Navel Margarita. You’re basically getting the best parts of a fuzzy navel cocktail mixed with your favorite margarita vibes. It’s the perfect poolside sipper or Friday night treat that comes together in just minutes.
Ingredients
– 2 ounces of silver tequila
– 1 ounce of peach schnapps
– 1 ounce of fresh orange juice
– ½ ounce of fresh lime juice
– A splash of simple syrup
– A couple of ice cubes
– A pinch of coarse salt for the rim
– An orange slice for garnish
Instructions
1. Run the orange slice around the rim of your glass to moisten it.
2. Pour the coarse salt onto a small plate and dip the moistened glass rim into the salt, twisting to coat evenly.
3. Fill a cocktail shaker about halfway with ice cubes.
4. Measure and pour 2 ounces of silver tequila into the shaker.
5. Add 1 ounce of peach schnapps to the shaker.
6. Squeeze 1 ounce of fresh orange juice directly into the shaker.
7. Squeeze ½ ounce of fresh lime juice into the shaker.
8. Add a splash of simple syrup to balance the tartness.
9. Secure the shaker lid tightly and shake vigorously for 15-20 seconds until the outside feels frosty.
10. Fill your prepared glass with fresh ice cubes.
11. Strain the shaken mixture into your glass, leaving the ice from the shaker behind.
12. Garnish with the orange slice by resting it on the rim.
Oh my goodness, that first sip hits you with bright citrus upfront followed by the sweet peach finish. The texture is perfectly smooth with just the right amount of tartness from the fresh juices. Try serving it with grilled pineapple skewers for a tropical twist that’ll make you feel like you’re on vacation.
Fuzzy Navel Mojito
Haven’t you been craving something that feels like summer vacation in a glass? This Fuzzy Navel Mojito combines the tropical vibes of peach schnapps with the refreshing zing of fresh mint and orange. You’re going to love how easy it is to whip up for your next backyard hangout.
Ingredients
– A couple of fresh mint sprigs
– Half a lime, cut into wedges
– 2 ounces of peach schnapps
– 1 ounce of fresh orange juice
– A splash of simple syrup
– A handful of ice cubes
– Club soda to top it off
Instructions
1. Place 8-10 fresh mint leaves and 4 lime wedges in a tall glass.
2. Use a muddler to gently press the mint and limes for about 15 seconds until the mint is fragrant and the limes release their juice.
3. Pour 2 ounces of peach schnapps directly into the glass over the muddled mixture.
4. Add 1 ounce of fresh orange juice to the glass.
5. Include a splash of simple syrup, about half an ounce, for subtle sweetness.
6. Fill the glass three-quarters full with ice cubes.
7. Top the mixture with club soda until the glass is nearly full, leaving about half an inch of space at the top.
8. Stir everything together with a long spoon for 10-15 seconds to combine all flavors evenly.
9. Garnish with an extra mint sprig and a thin orange slice on the rim.
Really, the first sip is pure sunshine—fizzy, fruity, and not too sweet. The peach and orange play so nicely with that bright mint kick. Try serving it with grilled pineapple skewers for the ultimate poolside vibe.
Fuzzy Navel Jello Shots
Zesty and fun, these fuzzy navel jello shots are the perfect party treat that’ll have everyone feeling peachy. You get that sweet peach flavor mixed with a hint of orange, all in a wobbly, jiggly package that’s way more exciting than a regular drink. They’re super simple to make and always disappear fast at gatherings.
Ingredients
– 1 cup of peach schnapps
– 1 cup of orange juice
– 2 packets of unflavored gelatin
– A quarter cup of cold water
– A half cup of boiling water
– A couple tablespoons of sugar
– A splash of vodka (optional for extra kick)
Instructions
1. Pour the quarter cup of cold water into a medium-sized mixing bowl.
2. Sprinkle both packets of unflavored gelatin evenly over the cold water and let it sit for 2 minutes to bloom.
3. Add the half cup of boiling water to the bowl and whisk continuously for about 1 minute until the gelatin is fully dissolved.
4. Stir in the couple tablespoons of sugar until it’s completely mixed in and no granules remain.
5. Pour in the 1 cup of peach schnapps and 1 cup of orange juice, whisking gently to combine everything smoothly.
6. If using, add a splash of vodka and stir it in lightly.
7. Carefully pour the mixture into small shot cups or a shallow pan, filling each about three-quarters full.
8. Tip: Tap the cups gently on the counter to remove any air bubbles for a clearer finish.
9. Refrigerate the shots for at least 4 hours, or until they’re firm and jiggle slightly when shaken.
10. Tip: Cover them with plastic wrap to prevent any fridge odors from seeping in.
11. Once set, run a thin knife around the edges of the cups to loosen the shots if needed.
12. Tip: For easy serving, place the shots on a tray lined with crushed ice to keep them chilled.
Just imagine biting into these—they’re silky smooth with a burst of peachy sweetness and a tangy orange finish. Serve them with tiny umbrellas or on a citrus-themed platter for a playful touch that’ll have your friends grinning from ear to ear.
Fuzzy Navel Cupcakes
Zesty and fun, these Fuzzy Navel cupcakes bring all the tropical vibes of your favorite cocktail right into dessert form. You’re going to love how the sweet peach and bright orange flavors come together in these moist little cakes. Perfect for summer parties or just when you need a cheerful treat.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup peach schnapps
– ¼ cup orange juice
– ¼ cup buttermilk
– 1 tsp baking powder
– ½ tsp baking soda
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and a pinch of salt until well combined.
3. In a separate large bowl, beat ½ cup softened butter and 1 cup sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 eggs one at a time, mixing well after each addition, then mix in a splash of vanilla extract.
5. Tip: Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
6. Combine ¼ cup orange juice, ¼ cup buttermilk, and ½ cup peach schnapps in a measuring cup.
7. Alternately add the flour mixture and the liquid mixture to the butter mixture, starting and ending with the flour, mixing on low speed until just combined after each addition.
8. Tip: Don’t overmix the batter—stop as soon as no flour streaks remain for tender cupcakes.
9. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
10. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
13. Refreshing and light, these cupcakes have a soft, springy crumb with a hint of peach and citrus in every bite. Serve them with a dollop of whipped cream or alongside a cold iced tea for the ultimate sunny-day indulgence.
Fuzzy Navel Sorbet
Just when you thought the fuzzy navel couldn’t get any better, we’re turning that classic cocktail into a refreshing sorbet. It’s the perfect way to enjoy those sunny afternoon vibes in frozen form. You’re going to love how easy this is to whip up.
Ingredients
– 2 cups of fresh orange juice
– 1/2 cup of peach schnapps
– 1/4 cup of granulated sugar
– A splash of fresh lemon juice
– A couple of ripe peaches, pitted and chopped
Instructions
1. Combine 2 cups of fresh orange juice, 1/2 cup of peach schnapps, 1/4 cup of granulated sugar, and a splash of fresh lemon juice in a blender.
2. Add a couple of chopped ripe peaches to the blender mixture.
3. Blend everything on high speed for about 45 seconds until completely smooth and no peach chunks remain.
4. Pour the blended mixture through a fine-mesh strainer into a clean bowl to remove any pulp, pressing gently with a spatula.
5. Transfer the strained mixture to an ice cream maker and churn according to manufacturer’s instructions, typically 25-30 minutes.
6. Check the sorbet’s consistency – it should be thick and creamy but still soft enough to scoop.
7. Transfer the churned sorbet to an airtight freezer-safe container.
8. Press a piece of parchment paper directly onto the surface of the sorbet to prevent ice crystals from forming.
9. Freeze the container for at least 4 hours, or until the sorbet is firm enough to scoop.
10. Remove the sorbet from the freezer 10 minutes before serving to soften slightly for easier scooping.
Now you’ve got that perfect scoopable texture that melts into pure sunshine. The peach flavor really shines through with just the right hint of orange brightness. Try serving it in chilled cocktail glasses for that extra fancy touch, or just grab a spoon and dive right in.
Fuzzy Navel Cheesecake
Wondering how to turn your favorite cocktail into an unforgettable dessert? This Fuzzy Navel Cheesecake brings all the bright, fruity flavors of peach schnapps and orange juice right to your dessert plate. You’re going to love how the creamy filling pairs with that buttery graham cracker crust.
Ingredients
– About 2 cups of graham cracker crumbs
– A stick of melted butter (that’s 1/2 cup)
– A couple packages of cream cheese (8 oz each), at room temp
– 3/4 cup of granulated sugar
– 3 large eggs
– 1/2 cup of peach schnapps
– 1/4 cup of orange juice
– A splash of vanilla extract (about 1 tsp)
– A pinch of salt
Instructions
1. Preheat your oven to 325°F and grab a 9-inch springform pan.
2. Mix the graham cracker crumbs with the melted butter until it looks like wet sand.
3. Press the crumb mixture firmly into the bottom of your pan using the bottom of a measuring cup for an even layer.
4. Bake the crust for 10 minutes at 325°F until it’s lightly golden, then let it cool completely.
5. Beat the cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth.
6. Tip: Make sure your cream cheese is truly at room temperature to avoid lumps in your filling.
7. Gradually add the sugar while mixing, scraping down the bowl halfway through.
8. Add the eggs one at a time, mixing just until each egg disappears into the batter.
9. Pour in the peach schnapps, orange juice, vanilla, and salt, mixing on low speed until everything is combined.
10. Tip: Don’t overmix after adding the eggs – this keeps your cheesecake from cracking later.
11. Pour the filling over your cooled crust and smooth the top with a spatula.
12. Place the springform pan on a baking sheet and bake at 325°F for 45-50 minutes.
13. The edges should look set but the center will still have a slight jiggle when you gently shake the pan.
14. Turn off the oven and crack the door open, letting the cheesecake cool slowly inside for 1 hour.
15. Tip: This gradual cooling method prevents sudden temperature changes that cause cracks.
16. Remove from oven and run a knife around the edge to loosen it from the pan.
17. Chill in the refrigerator for at least 4 hours, though overnight is even better.
18. Release the springform pan sides and slice with a warm knife for clean cuts.
During your first bite, you’ll notice the silky smooth texture that melts on your tongue with bright peach and citrus notes. The creamy filling contrasts beautifully with that crunchy graham cracker base, creating the perfect balance in every forkful. Try serving thin slices with fresh orange segments and a drizzle of extra peach schnapps for an adult-only dessert that really celebrates those cocktail flavors.
Fuzzy Navel Pancakes
Hey, have you ever wanted to turn your favorite brunch cocktail into the most amazing stack of pancakes? These Fuzzy Navel Pancakes are exactly that—fluffy, citrusy, and just sweet enough to make your morning feel like a celebration.
Ingredients
– 1 cup of all-purpose flour
– 2 tablespoons of granulated sugar
– 1 teaspoon of baking powder
– A pinch of salt
– 1 large egg
– 3/4 cup of milk
– A splash of peach schnapps
– A good squeeze of fresh orange juice
– 2 tablespoons of melted butter
– A little extra butter for the pan
Instructions
1. Whisk together the flour, sugar, baking powder, and salt in a large bowl until everything is well combined.
2. In a separate bowl, beat the egg lightly, then stir in the milk, peach schnapps, orange juice, and melted butter.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined—don’t overmix, or your pancakes might turn out tough.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and melt a small pat of butter to coat the surface.
5. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until you see bubbles form on the surface and the edges look set, which should take about 2–3 minutes.
6. Flip the pancakes carefully and cook for another 1–2 minutes until golden brown on both sides—this ensures they’re cooked through without burning.
7. Repeat with the remaining batter, adding more butter to the pan as needed to keep things from sticking.
8. Serve the pancakes warm, stacked high and ready to enjoy. For an extra tip, let the batter rest for 5 minutes before cooking to help the fluffiness really develop. Finally, these pancakes are best eaten right away for that perfect tender texture. Fresh from the griddle, these pancakes are incredibly light with a bright orange-peach flavor that’s not too sugary. For a fun twist, top them with a dollop of whipped cream and a sprinkle of orange zest to really lean into the cocktail vibe.
Fuzzy Navel French Toast
Just when you thought French toast couldn’t get any better, this fuzzy navel version brings all the sunny citrus vibes of your favorite cocktail right to the breakfast table. You’re going to love how the bright orange and peachy flavors transform ordinary French toast into something truly special. It’s the perfect weekend treat that feels fancy but comes together in minutes.
Ingredients
– 4 thick slices of brioche bread
– 2 large eggs
– A generous splash of orange juice (about ½ cup)
– A couple of tablespoons of peach schnapps
– A splash of milk (about ¼ cup)
– A couple of teaspoons of vanilla extract
– A pinch of salt
– A couple of tablespoons of butter for cooking
– Powdered sugar for dusting
– Maple syrup for serving
Instructions
1. Crack 2 large eggs into a shallow baking dish.
2. Whisk the eggs vigorously until they’re completely smooth and uniform in color.
3. Pour in ½ cup of orange juice and continue whisking to combine.
4. Add 2 tablespoons of peach schnapps to the egg mixture.
5. Pour in ¼ cup of milk and 2 teaspoons of vanilla extract.
6. Add a pinch of salt and whisk everything together until fully incorporated.
7. Heat a large non-stick skillet or griddle over medium heat (about 325°F).
8. Melt 1 tablespoon of butter in the hot skillet, swirling to coat the surface evenly.
9. Dip one slice of brioche bread into the egg mixture, letting it soak for about 15 seconds per side until fully saturated but not falling apart.
10. Place the soaked bread slice in the hot skillet.
11. Cook for 3-4 minutes until the bottom is golden brown and crispy around the edges.
12. Flip the French toast using a spatula and cook the other side for another 3-4 minutes until equally golden brown.
13. Transfer the cooked French toast to a plate and repeat the dipping and cooking process with the remaining bread slices, adding more butter to the skillet as needed.
14. Dust all the French toast slices generously with powdered sugar using a fine mesh sieve.
15. Serve immediately with maple syrup on the side.
Zesty orange and sweet peach flavors really shine through in every bite of this French toast. The brioche gets wonderfully custardy inside while staying crispy on the outside. Try serving it with fresh peach slices and a mimosa for the ultimate brunch experience!
Fuzzy Navel Glazed Chicken
Perfect for when you want something a little fancy but don’t feel like putting in a ton of effort, this chicken dish brings a sweet and tangy twist to your weeknight dinner. You’ll love how the peach and orange flavors from the Fuzzy Navel glaze caramelize into a sticky, delicious coating.
Ingredients
- About 1.5 lbs of chicken thighs (skin-on, bone-in for extra flavor)
- A good glug of olive oil (about 2 tbsp)
- A generous pinch of kosher salt
- A few cracks of black pepper
- Half a cup of peach nectar
- Half a cup of orange juice (freshly squeezed is best!)
- A couple of tablespoons of honey
- A tablespoon of soy sauce
- A teaspoon of apple cider vinegar
- A clove of garlic, minced
- A teaspoon of cornstarch mixed with a tablespoon of cold water (your slurry)
Instructions
- Preheat your oven to 400°F and pat your chicken thighs completely dry with paper towels—this helps the skin get super crispy.
- Rub the chicken all over with the olive oil, then season both sides generously with the salt and pepper.
- Place the chicken skin-side down in a cold, oven-safe skillet and turn the heat to medium-high; this gradual heating renders the fat slowly for the crispiest skin.
- Cook for 6-8 minutes without moving it, until the skin is deep golden brown and releases easily from the pan.
- Flip the chicken and cook for another 3 minutes on the other side, then transfer the skillet to the preheated oven.
- Roast for 18-20 minutes, or until a meat thermometer inserted into the thickest part reads 165°F.
- While the chicken roasts, make your glaze: combine the peach nectar, orange juice, honey, soy sauce, vinegar, and minced garlic in a small saucepan over medium heat.
- Bring the mixture to a simmer, stirring occasionally, and let it bubble gently for about 5 minutes to reduce slightly.
- Whisk in your cornstarch slurry and cook for 1-2 more minutes, until the glaze thickens enough to coat the back of a spoon; if it gets too thick, just add a splash of water.
- Remove the chicken from the oven and brush a thick layer of the warm glaze over each piece, letting it soak in for a minute before serving.
The chicken comes out incredibly juicy with a crackly, sweet-and-savory crust that’s seriously addictive. Try serving it over a bed of fluffy rice to soak up all that extra glaze, or chop it up for a next-level salad topping.
Fuzzy Navel BBQ Sauce
Zesty and unexpected—this Fuzzy Navel BBQ sauce brings a fun twist to your grilling game. You’ll love how the peach and orange flavors mingle with smoky spices, creating a sauce that’s both sweet and tangy. It’s perfect for slathering on ribs, chicken, or even brushing over grilled veggies.
Ingredients
– 1 cup of ketchup
– 1/2 cup of peach schnapps
– 1/4 cup of orange juice
– 2 tablespoons of brown sugar
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of garlic powder
– A pinch of salt
– A splash of apple cider vinegar
Instructions
1. Combine the ketchup, peach schnapps, orange juice, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and apple cider vinegar in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a whisk.
3. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring every few minutes to prevent sticking. Tip: Keep the heat low to avoid burning the sugars.
4. Check the consistency after 15 minutes—it should coat the back of a spoon thickly. If it’s too thin, simmer for another 5 minutes.
5. Remove the saucepan from the heat and let the sauce cool completely before using. Tip: Cooling helps the flavors meld together.
6. Store any leftover sauce in an airtight container in the refrigerator for up to a week. Tip: This sauce also freezes well for longer storage.
Velvety and glossy, this sauce clings to everything it touches, with a balanced sweetness from the peach and a bright citrus kick. Try it as a glaze for pork chops or mix it into pulled chicken for a summer sandwich that’ll have everyone asking for the recipe.
Fuzzy Navel Fruit Salad
Friendly fruit salads are my go-to for easy entertaining, and this Fuzzy Navel version brings all the bright, sunny flavors of the classic cocktail right to your bowl. You’re going to love how the juicy peaches and sweet orange juice mingle with a hint of peach schnapps for a totally refreshing side dish or dessert.
Ingredients
– 4 cups of fresh peach slices (about 4 medium peaches)
– 2 cups of fresh orange segments (from about 3 large oranges)
– 1/4 cup of orange juice
– 2 tablespoons of peach schnapps
– A couple of tablespoons of honey
– A splash of fresh lime juice
– A handful of fresh mint leaves
Instructions
1. Wash 4 medium peaches under cool running water, then pat them completely dry with a clean kitchen towel.
2. Cut each peach in half around the pit, twist the halves apart, and remove the pit with your fingers or a small knife.
3. Slice all peach halves into 1/2-inch thick slices until you have about 4 cups total.
4. Peel 3 large oranges completely, making sure to remove all the white pith for the best texture.
5. Separate the orange segments by carefully cutting between the membranes, letting the segments fall into a large mixing bowl.
6. Add all the peach slices to the bowl with the orange segments.
7. Pour 1/4 cup of orange juice evenly over the fruit in the bowl.
8. Drizzle 2 tablespoons of peach schnapps over the fruit mixture.
9. Add 2 tablespoons of honey to the bowl.
10. Squeeze a splash of fresh lime juice (about 1 tablespoon) over everything.
11. Gently toss all ingredients together with a large spoon until the fruit is evenly coated with the dressing.
12. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
13. While the salad chills, rinse a handful of fresh mint leaves and pat them completely dry.
14. Stack the mint leaves and thinly slice them into ribbons just before serving.
15. Remove the salad from refrigerator, sprinkle the mint ribbons over the top, and give it one final gentle toss.
Unbelievably refreshing, this salad has this wonderful juicy texture where the peaches stay firm enough to bite into while the oranges practically melt in your mouth. The honey and peach schnapps create this lovely sweet glaze that clings to every piece of fruit, making it perfect served in pretty glasses for a fancy brunch or straight from the bowl during a backyard barbecue.
Summary
Ultimately, these 18 fuzzy navel recipes offer the perfect way to beat the summer heat with minimal effort and maximum flavor. We hope you find a new favorite to sip on all season long! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so your friends can cool off, too.
