December 5, 2023September 13, 2024 by Creative Co-Op

Jalapeño Peach Preserves

Our Jalapeño Peach Preserves combine sweet peaches and spicy jalapenos to make the perfect summertime preserves. Pour over cream cheese for a tasty dip, baste on grilled chicken, or use on your favorite charcuterie board.

Recipes:

Jalapeño Peach Shrimp Skewers
Burrata & Peach Salad

Jalapeño Peach Shrimp Skewers

INGREDIENTS:
1 Jar F+F Jalapeño Peach Preserves
2 Tbsp F+F Sweet + Smokey Mustard Dip
¼ c Water
1 ½ lbs Shrimp, peeled & deveined
1 Bell Pepper
1 Red Onion
½ Eggplant

**Skewers

DIRECTIONS:
1. In a large container, combine F+F Jalapeño Peach Preserves & F+F Sweet + Smokey Mustard Dip, thinning with ¼ cup water.
2. Add shrimp & marinate 15 minutes in the fridge.
3. Cut the bell pepper, onion & eggplant into ¼ inch chunks.
4. Put all the chopped vegetables & marinated shrimp in a bowl.
5. Begin skewering items, alternating veggies & shrimp.
6. Grill or bake in an oven until cooked.

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Burrata & Peach Salad

SALAD INGREDIENTS:
1-3 c Arugula
1 c Radicchio
4 oz Prosciutto, thinly sliced
3-4 Peaches or Nectarines
3 Tbsp Fresh Basil, chopped
2 Tbsp Fresh Mint, chopped
1 Tbsp Fresh Tarragon, chopped
8 oz Burrata

DRESSING INGREDIENTS:
½ Tbsp Olive Oil, for searing
½ Seared Peach or Nectarine (about 3 oz)
4-6 Tbsp F+F Jalapeño Peach Preserves
1 Tbsp Mint Leaves
1 Tbsp Basil Leaves
2 Tbsp Apple Cider Vinegar
1 Tbsp Honey
¼ c Olive Oil
Juice of 1-2 Lemons
Salt & Pepper, to taste

DIRECTIONS:
1. To begin the salad, wash & dry the arugula & radicchio, and chop or tear the radicchio for the salad. Thinly slice the prosciutto.
2. Chop up the peaches or nectarines into bite-sized pieces, discarding the pits.
3. To begin making the dressing, heat a sauté pan over high heat. When the pan is hot, add ½ tablespoon of olive oil. Add slices of ½ peach or nectarine to the pan & cook until they are soft, juicy & have developed color on both sides.
4. Blend the softened peach or nectarine with 4-6 Tbsp F+F Jalapeño Peach Preserves in a blender or food processor. Add in 1 tablespoon each of mint & basil leaves, and blend again.
5. Remove the mixture from the blender & mix in apple cider vinegar, honey, ¼ cup of olive oil, & lemon juice until it becomes emulsified. Season with salt & pepper, to taste.
6. Arrange arugula, radicchio, prosciutto, chopped fruit & chopped herbs on a large platter. Tear the burrata into bite-sized pieces & add to the salad.
7. Drizzle with the salad dressing & serve.

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