*THAW frozen rolls on a lightly greased baking sheet covered with sprayed plastic wrap for approximately 2-3 hours (or in the refrigerator overnight), until thawed, but hardly risen.

Combine the diced peaches with the brown sugar, cinnamon and nutmeg. Set aside.

Cut each roll into 6 pieces and alternately layer the dough pieces and diced peaches into a large bowl. Sprinkle in flour here and there. *NOTE: Use a slotted spoon to drain the juices from the peaches as you add them to the dough. It can get super sticky with all that liquid.

Gently fold the dough and peaches together two to three times and empty onto a floured surface. Sprinkle the top of the dough with additional flour and flatten with hands. Cut dough into 12 pieces. Shape with hands until round, and flatten onto a prepared baking sheet. Cover with sprayed plastic wrap.

Allow donuts to rest for 15-20 minutes at room temperature.

Prepare the glaze in a large flat dish by whisking the powdered sugar together with the peach nectar, cinnamon, and nutmeg until smooth. Set aside.

Heat oil in a large pot to 350 degrees Fahrenheit. Gently scoop up the dough with a floured spatula (turner) and carefully flip the peach fritters over into the hot oil. (May cook several at a time, but don’t overcrowd the donuts.)

Cook roughly 3 to 4 minutes on each side, until golden brown. Remove and place donuts on a cooling rack with paper towels underneath to catch any excess oil.

Glaze donuts while still slightly warm. Place a donut into the glaze, and turn it over. Spoon glaze over the peach fritter as needed to cover the whole surface. Shake off excess glaze. Place the donut back onto the cooling rack and allow glaze to set. Enjoy!