Peachtopia! Perfectly ripe peaches preserved with just the right hint of sweetness.
Good Source of Vitamin C, Fat-Free, Saturated Fat-Free, Cholesterol-Free, and Sodium-Free
Pairs well with Asti Spumante, Beaujolais, Bourgueil, Cabernet, Champagne, Chardonnay, Sancerre, Sangiovese, Sauvignon Blanc
Suggestions for Uses
Make your own fruit-flavored yogurt
Bake some brie: Top that wheel of cheese with a few spoonfuls of jam, wrap the whole thing in phyllo or puff pastry, and bake at 400 degrees
Add some to a pan sauce for meat: use peach preserves and brandy for pork chops
Shake it into a cocktail: Think peach with whiskey
Top creamy desserts: Pudding, panna cotta, etc.
Make stuffed French Toast: First, make a jam sandwich with white sandwich bread, challah, or brioche. Next, soak the sandwich in eggs and milk. Finally, pan-fry in lots and lots of butter.
Whip up the ultimate grilled cheese: Preserves + melted cheese + golden, toasted bread
Make shortcakes: fill shortcakes with jam and whipped cream
Top your pancakes: Turn preserves into syrup instantly by boiling it with water
Transform ice cream
Use it to make popsicles: Thin preserves with water and you've got a popsicle base that beats the hell out of juice.
Turn cookies into sandwich cookies, make hand pies, whip up a galette, or make an impressive tart.
And definitely make bar cookies.
Add it to a salad dressing: The touch of sweetness will help balance your vinaigrette and make it sing
Stuff a pork loin or a chicken breast: Use a long knife to cut out a 1-inch tunnel all the way through the loin (or breast). Fill with jam preserves and bake like normal
Fill crepes: Spread a thin layer of jam on each. Roll and eat.
Melt it into a glaze for sweets...Heat jam on the stove with a bit of water or lemon juice until it's melted and liquidy, then pour it over a simple cake or cheesecake
Braised Brisket with Bourbon-Peach Glaze or use that glaze for all things savory, glaze brisket as it cooks, brush over chicken drumsticks to make them sticky and finger-licking
Make something British: The classic British dessert called a fool is essentially just whipped cream with fruit folded in—but, of course, you can fold in preserves instead. Add meringue to the equation and you can call it Eton mess.
Stir it into barbecue sauce: use it to doctor up the store-bought stuff or mix it into your DIY version
Dollop jam onto cornbread, crumb cake, or brownie batter, swirl, and bake
Bake it into a cake: Mix it thoroughly into the batter of gingerbread or layer cake
Put it on your cereal: Forget brown sugar—sweeten up your bowl of oatmeal or porridge with a dollop of preserves instead
Make flavored chocolate: Stir a spoonful of jam into a warm ganache and pour it over cakes. Or refrigerate until firm and use it as a filling for French macarons.
Make better biscuits: Instead of slathering your biscuits with jam, bake jam right into the biscuit.
A great addition to those favorite poultry, fish, and pork recipes