Carla's Peach Jalapeno Jam

Carla's Peach Jalapeno Jam

PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
SERVINGS: 5

Recipe courtesy of Country Living

Recipe courtesy of Country Living

INGREDIENTS

  • 3 1/2 pounds ripe yellow fresh peaches
  • 1 1/2 cup sugar
  • 1 small fresh jalapeno
  • 5 strip lemon peel
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Kosher salt

DIRECTIONS

  • In a large colander, toss peaches and sugar until well mixed. Set over large bowl and let stand for 30 minutes. Reserve accumulated juices for anything you'd like, for example, tea, dessert, or cocktails.
  • In large saucepan, bring peaches, jalapeno, lemon peel, and lemon juice, salt to a boil. Adjust heat to simmer and cook for 30 minutes.
  • With potato masher, lightly mash fruit. Discard lemon peel. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.
  • Enjoy all summer long!

Peach Pie Biscuit Bombs

Peach Pie Biscuit Bombs

PREHEAT OVEN TO 375*F
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
SERVINGS: 6

Recipe courtesy of Sugar Dish Me

Recipe courtesy of Sugar Dish Me

INGREDIENTS

  • 1 package regrigerated Grands Flaky Biscuits
  • 1 cup sliced fresh peaches
  • 3-4 ounces soft Brie cheese
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Alabama honey
  • 3 tablespoons butter

DIRECTIONS

  • Preheat oven to 375*F.
  • Split the biscuits in half. Place 3-4 pieces of peach in the center of the bottom half of each biscuit. Add a small spoonful of the Brie. Then sprinkle them all with brown sugar and cinnamon. Drizzle with a little honey if you are using it.
  • Place the top back on each biscuit and gently press the edges down to lightly seal and close. Take each one in your hand and gently form into balls so the biscuit is wrapped all the way around the filling. Place them about 2" apart on an ungreased baking sheet.
  • Put the butter in a small saucepan over medium heat. Melt it and then let it snap and crackle in the pan until it smells nutty. Remove from the heat. Brush each bomb with the browned butter, making sure to get the browned bits from the bottom of the pan.
  • Bake for 12-15 minutes. The tops will be golden.
  • Brush the pie bombs with the brown butter again after baking and serve warm.
  • Enjoy!