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Banner displayiing Cook's Pantry Organic Peach Apricot Fruit Spread on English Muffins

Organic

PEACH APRICOT

FRUIT SPREAD

Organic Peach Apricot Fruit Spread

Product image displaying a jar of Cook's Pantry Peach Apricot Fruit Spread

"Our jam is sweetened with sugar 100% derived from fruit for a taste that is less sweet so you can enjoy the flavor of ripe peaches and apricots. "

Product of France

Organic
Non-GMO
Vegan

Made in small batches on the Mediterranean island of Corsica from organic peaches and apricots, Cook's Pantry jam is sweetened with sugar derived from 100% fruit for a taste that is less sweet so you can enjoy the flavor of ripe peaches and apricots. Perfect with your morning toast, or as a filling for pastries.

Peaches are known to originate in China, where they were cultivated for emperors all the way back to the 10th century. The peach was eventually carried to america by Spanish explorers in the 16th century. American Indians spread the planting prunus fruits by bringing seeds to tribes in other territories. Peaches and apricots belong to the genus Prunus along with cherries, almonds and plums.


Nutrition Facts. Serving Size: 1 table spoon (ninteen grams). Serving Per Container: about twelve. Amount Per Serving. Calories: forty. Total Fat: 0 grams: 0% daily value. Sodium: 0 milligrams: 0% daily value. Total Carbohydrate: 9 grams: 3% daily value. Dietary Fiber: 0g: 0% daily value. Total Sugars: 8 grams: Including 6 grams Added Sugars: 12% daily value. Protein: 0 grams. Percent Daily Values are based on a two thousand calorie diet. Processed in a facility that also processes milk and nuts.

Prep time: 25 mins |Cook time: 10-15 mins |Total time: 35-40 mins |Serves: 4 | Print |

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Shrimp Skewers with Peach Apricot Glaze

Prep time: 25 mins |Cook time: 10-15 mins |Total time: 35-40 mins |Serves: 4 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Shrimp Skewers with Peach Apricot Glaze

INGREDIENTS

  • 25-30 medium-large shrimp - cleaned and deveined
  • 12-15 pieces of prosciutto - cut in half
  • 1 cup Cook's Pantry Peach Apricot Fruit Spread
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Cook's Pantry Dijon mustard
  • Basil leaves for garnish
  • Salt and pepper
  • 5-7 wooden skewers (soaked in water for 20 minutes) or metal skewers

DIRECTIONS

  1. In small bowl combine jam, vinegar, Dijon and set aside.
  2. Brush each shrimp with glaze. Cut prosciutto in half and use each half to wrap around each shrimp tightly in the middle leaving the tail exposed.
  3. Skewer shrimp on soaked wooden or metal skewers. Brush generously with marinade, cover and place in refrigerator for 30 minutes.
  4. Heat grill or grill pan over medium high heat, brush with avocado oil. When hot - add shrimp skewers and cook 2-3 minutes per side until prosciutto begins to crisp and shrimp turn pink.
  5. Brush with extra marinade while cooking for extra flavor. Garnish with basil leaves. Serve with grilled pineapple and scallion skewers.

Prep time: 5-10 mins Cook time: 20 mins Total time: 25-30 mins Serves: 6-8 Print |

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Pastry Baked Brie with Peach Apricot Jam

Prep time: 5-10 mins Cook time: 20 mins Total time: 25-30 mins Serves: 6-8

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Pastry Baked Brie with Peach Apricot Jam

INGREDIENTS

  • 7-8 ounce wheel of brie
  • 1 sheet puff pastry - defrosted
  • ¼ cup Cook's Pantry Peach Apricot Fruit Spread
  • 1 egg - whisked with 1 tablespoon water
  • Crackers for serving


DIRECTIONS

  1. Heat oven to 425 degrees. Cut pastry into an 8 inch square. Line a sheet pan with parchment paper and place puff pastry in the center. Then put 2 tablespoons jam in center of pastry, place brie on top of the jam and top with the remaining two tablespoons jam. Fold corners of pastry up and around the cheese and seal. Brush pastry with egg wash and bake for 15-20 minutes until pastry is golden. Serve with crackers or crostini.

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