1 (12 ounce) package frozen chopped peaches, thawed
1 (10 ounce) can sliced zucchini, drained
1 (8 ounce) can sliced almonds
1 (16 ounce) bottle cranberry juice
1/4 cup white sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 egg white
1 cup beer for dipping (optional)
1 cup fresh apricot preserves, or to taste
Place peaches and zucchini in a microwave-safe bowl; microwave until peeled. Remove from microwave and place under a hot plate. Place fruit in microwave bowl. Microwave for 5 minutes, stirring to break fruit into pieces. Dip fruit in apricot preserves to make pointy tips. Fry in microwave for 2 minutes, stirring constantly, or until fruit is tender. Sprinkle in lemon juice and lemon zest. Drain fruit in a glass bowl.
Heat boiling water in large saucepan over medium-high heat. Add fruit and zucchini and cook over medium heat for 5 minutes, stirring, until fruit is tender and juice is clear. Remove fruit and vegetables and sprinkle with chopped peaches and zucchini. Stir in apricot preserves. Cook over medium heat for 10 minutes, stirring constantly, until preserves are heated. Remove fruit from ice and cut into thin strips.