Sweet peaches, mixed with the subtle taste of almond and crunchy pecans make for an unexpected treat in Amaretto Peach+ Pecan Preserves. Ready to eat or use in recipes to add sweet freshness and a bit of crunch. Drizzle it on pancakes or warm for an ice cream topping.
Stuffed Pork Tenderloin
pork tenderloin — 4 to 5 pounds
1/4 cup F+F Amaretto Peach + Pecan Preserves
1 large peach diced
8 basil leaves
1/2 onion diced
1/4 cup mushrooms diced
1/4 cup bread crumbs
1 tbsp olive oil
Salt and pepper
1 teaspoon thyme
1 teaspoon garlic powder
Preheat oven to 400°F. Heat oil in skillet and sauté onion, mushrooms and peaches until soft.
Transfer to a bowl, stir in bread crumbs and egg until moistened. Season with salt and pepper, lightly.
Cut pork almost in half lengthwise, cutting to about 1 inch from the bottom.
Cover with plastic wrap, and lightly pound with a mallet to flatten the meat.
Line the butterflied pork with basil leaves. Spoon the F+F Amaretto Peach + Pecan Preserves over the center of the pork lengthwise, then spoon on the peach, mushroom, onion mixture.
Roll the meat over the stuffing, and tie the pork together with kitchen twine in 4 to 5 places holding the meat together. Place pork loin into roasting pan. Lightly oil the roast and sprinkle with the thyme, salt and pepper and garlic.
Roast pork loin at 400°F for 45 minutes, until temperature is at 145°F.
Rest pork for 15 minutes before serving.
Peanut Butter French Toast Sandwiches with Amaretto Peachy Pecan Maple Syrup
1/2 cup F+F Vermont Maple Syrup
1/2 cup F+F Amaretto Peach + Pecan Preserves
2 ounces heavy cream
Nutmeg, to taste
4 slices of Italian bread
Place F+F Vermont Maple Syrup in a small saucepan and bring to a rolling boil.
Let boil for 5 minutes.
Lower heat and add F+F Amaretto Peach + Pecan Preserves.
Stir until blended and simmer until mixture thickens.
Remove from heat and let cool.
Spread peanut butter on two slices of Italian bread.
Place other two slices on top to create sandwich.
Beat eggs, heavy cream and nutmeg together.
Dip sandwich in egg mixture and let egg soak into bread.
Place in skillet with oil or butter and cook until golden brown on both sides.
Top with blended amaretto peachy pecan maple syrup.