Peach Preserves Cobbler (serves 4)

Hold on to summer all year round with this dish! Keep homemade Peach Preserves in your pantry and treat your family and friends to this quick and easy custard pie. Sprinkle cinnamon sugar on top while warm, then serve with a dollop of whipped cream. TIP: Make individual servings in ramekins.


INGREDIENTS:
2 large jars of The Passionate Preserver’s Lemon Peach or Peach Preserves
¼ cup melted butter
½ cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
Dash of Nutmeg
2/3 cup whole or reduced milk

DIRECTIONS:
Preheat oven to 375*F . Mix flour, baking powder, salt, cinnamon nutmeg and sugar. Stir in milk until just combined. Pour batter over butter in a 9-inch Pyrex dish. Top with peaches. Bake at 375*F for about 20-25 minutes or until crust is brown.


Pork Tenderloin w/ Peach Preserves Glaze (Serves 6-8)

INGREDIENTS:
2 lbs pork tenderloin
2 teaspoons cooking oil
¾ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
2/3 cup peach preserves (more if you’d like more intense peach flavor)
4 teaspoons Worcestershire sauce
½ teaspoon ground ginger

DIRECTIONS:
Preheat over to 425°F. 


In a small mixing bowl, stir together thyme, salt and pepper.
Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
Cover and refrigerate 2 hours or overnight.

For glaze, stir together preserves, Worcestershire and ginger; reserve ¼ cup of glaze in separate bowl if you want extra after tenerloin is done. Set aside.

Place tenderloin on a rack in shallow roasting pan. Brush glaze all over tenderloin. Halfway through the cooking process, brush more glaze on tenerloin. Be generous. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 145°F. 

JELLY OR JAM VINAIGRETTE

1/2 c red wine vinegar (or your preference)
1/3 c sugar
3/4 c extra virgin olive oil
1 tsp salt
1 tsp pepper
1/2 tsp dry mustard
1/2 cup strawberry jam or jam of choice


Put in a jar with a lid and shake to combine. ENJOY!

*OTHER THINGS TO DO WITH PRESERVES (the list is endless!!!!)


  • Fill a filo cup with pimento cheese and a scoop of Red Pepper Jelly. Bake and serve hot.
  • Make a vinaigrette out of Strawberry/Black Pepper/Balsamic Vinegar and drizzle over a bed of spinach, goat cheese, and toasted pecans. (2 tablespoons of the preserves + EVOO + additional balsamic vinegar and a teaspoon of mustard. Shake in a jar and drizzle. Place the leftover in the frig).
  • Add Blackberry-Lavender Jam, Ginger Pear Preserves, or your favorite jam to your Greek yogurt; sprinkle granola on top.
  • Use Red Pepper Jelly as a dipping sauce for your homemade egg or spring rolls, chicken tenders, meatballs, fish or beef tacos.
  • To vanilla ice cream, drizzle or scoop Bourbon Peach Jam, Rum Nectarine, Cherry-Lime, Blueberry-Lime, or your favorite preserves.
  • Use Bourbon Peach Jam or Red Pepper Jelly as a glaze on chicken, pork, or beef.
  • Add Rum Nectarine to a round of brie and bake. Serve w/ favorite crackers and apple slices.
  • Add Rum Nectarine or Bourbon Peach Jam to bacon strips and bake.
  • Add Spicy Tomato Jam to burger with blue cheese vs out-of-season sliced tomato.
  • Serve Cranberry Marmalade or Ginger Pear over a round of brie for a beautiful presentation and elegant app for girls’ night out, special dinner, or holidays.
  • Add Blueberry-Lime to your English muffin.
  • Use your favorite when baking holiday thumbprint cookies.
  • Add Red Pepper Jelly over creamed cheese or cheese cubes.
  • Add Apple Butter over scrambled eggs.

Cobblers 

In addition to the Peach Preserves for cobbler, consider using Blueberry-Lime, Bourbon Vanilla-Bean Apple Pie Filling, or even Apple Butter. Make it yours! 

Other ways to infuse homemade jellies/jams into dishes*:

Easy Thumbprint Cookies

Find your favorite thumbprint cookie recipe and rather than using a store bought jam, use one from The Passionate Preserver! About a teaspoon per cookie should do it.

JELLY OR JAM VINAIGRETTE

1/2 c red wine vinegar (or your preference)
1/3 c sugar
3/4 c extra virgin olive oil
1 tsp salt
1 tsp pepper
1/2 tsp dry mustard
1/2 cup strawberry jam or jam of choice

 Put in a jar with a lid and shake to combine. ENJOY!

CHERRY-LIME REDUCTION

1 cup cherry preserves
1 teaspoon balsamic vinegar
Pinch of salt/pepper


Add to sauce pan. Cook on medium low until thickened or reduced by half. Serve over grilled pork loin, fish, or chicken.