Pepp’ricot

Pepp’ricot

$7.50

The sweet tang of juicy apricots gives our Pepp’ricot Preserves its delicious fruity flavor. Sweet red peppers blend with the golden orange of apricots and our jalapenos for an extra eye-appealing preserve with a kick. Try it with roasted chicken or pork.

Recipes (Scroll down for full recipes):

Golden Grilled Chicken Thighs with Pepp’ricot Sauce

The Weekender Sandwich with Pepp’ricot Mayonnaise

Pepperlane-Style Meatballs

The sweet tang of juicy apricots gives our Pepp’ricot Preserves its delicious fruity flavor. Sweet red peppers blend with the golden orange of apricots and our jalapenos for an extra eye-appealing preserve with a kick. Try it with roasted chicken or pork.

Golden Grilled Chicken Thighs with Pepp'ricot Sauce

Ingredients
  1. 4 skinless, boneless chicken thighs
  2. Salt and pepper
  3. ½ cup apricot nectar
  4. ½ cup pepp'ricot preserves
  5. 4 tbs. snipped fresh mint
  6. 1 tbs. olive oil
  7. 1 tbs. sherry vinegar
  8. 1 tsp. curry powder
  9. 1 clove minced garlic
  10. 2 green onions chopped
  11. 1 tbs. Dijon mustard
  12. ¼ cup chopped pistachios
Instructions
  1. Sprinkle chicken with salt & pepper.
  2. Place in large resalable bag.
  3. For marinade, combine ½ of the nectar, 2tbs. of the preserves, the vinegar,½ of the mint, the olive oil, the curry, and the garlic.
  4. Pour over chicken. Seal bag.
  5. Refrigerate 2 to 4 hrs.
  6. Re-move chicken from marinade, Discard marinade.
  7. Grill over medium heat for 12 to 15 minutes or until chicken is no longer pink (180 degrees F) Turning once halfway through.
  8. For the sauce, combine remaining nectar, preserves, mint , the green onions, and ½ of the pistachios.
  9. Serve chicken with sauce; sprinkle with remaining pistachios.

The Weekender Sandwich with Pepp'ricot Mayonnaise

For The Mayonnaise
  1. ¾ cup mayonnaise
  2. ¼ cup Pepperlane Pepp'ricot Preserves
  3. 1 ½ tsp. curry powder
  4. Combine above ingredients and set aside in the refrigerator
For The Sandwich
  1. 1 1/2 – pound sourdough bread round
  2. 4 ounces hard salami
  3. 4 ounces thinly sliced turkey breast
  4. 4 ounces thinly sliced ham
  5. 6 ounces sliced provolone cheese
  6. 6 slices red onion, separated into rings
  7. ¼ pound fresh spinach or arugula
  8. 1 tomato and cucumber
Instructions
  1. Cut tops off bread.
  2. Hollow loaf, leaving ½ inch thick shell, discarding insides.
  3. Working with the bread loaf, spread Pepp'ricot mayonnaise inside and top.
  4. Layer half the salami, half the spinach or arugula, half the cheese, half the tomato and cucumber, half the turkey half the onion rings, and half the ham.
  5. Repeat the layering steps above.
  6. Replace bread top.
  7. Wrap in plastic wrap and then in foil.
  8. Chill overnight.
  9. Cut loaf into six wedges to serve

Pepperlane-Style Meatballs

Ingredients
  1. 1 1/2 lbs. lean ground beef
  2. 1/2 c. bread crumbs
  3. 1 tsp. salt
  4. 1 tsp. dry mustard
  5. 2 T. of chili sauce
  6. 1 egg
Instructions
  1. Heat oven to 400 degrees.
  2. In a large bowl, combine all meatball ingredients; mix well.
  3. Shape into 48 1 1/4 - inch balls.
  4. Place in greased 15x10x1 - inch baking pan.
  5. Bake for 15-20 minutes.
  6. Heat a 9 oz. jar of Pepp'ricot Preserves and pour into a serving bowl.
  7. Add cooked meat balls, turn gently to coat.

Ready to ship in 1-2 business days from United States (US)


 

Shipping Policy

2 day shipping


 

Refund Policy

No refunds due to the perishable nature of the product.

Vendor Information

  • Store Name: MIPC Test Store
  • Vendor: Aimee Jaquet
  • Address:
  • No ratings found yet!

Shop Our Local Vendors