Description
A delightful pour-over made with blueberries, peaches, and jalapeños served over cream cheese, perfect for any gathering.
Ingredients
Scale
- 1 cup peaches, finely diced
- 1 cup blueberries
- 1/3 cup peach preserves
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1–2 jalapeños, finely diced
- 1/4 teaspoon smoked paprika
- Pinch of salt
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 block cream cheese, 8 oz
- 1 tablespoon diced fresh peaches
- 1 tablespoon sliced jalapeños
- A few extra blueberries for garnish
- Crackers, pretzels, or toasted baguette slices
Instructions
- Add the peaches, blueberries, peach preserves, brown sugar, honey, apple cider vinegar, lemon juice, jalapeños, smoked paprika, and salt to a saucepan.
- Cook over medium heat, stirring often, until the fruit softens and the mixture becomes glossy, about 8–10 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry.
- Stir the slurry into the fruit mixture and simmer for 1–2 more minutes, until thickened.
- Remove from heat and let it cool slightly. It should be thick but still pourable.
- Place the cream cheese block on a serving plate.
- Pour the warm blueberry peach jalapeño topping over the cream cheese.
- Garnish with extra diced peaches, blueberries, and sliced jalapeños.
- Serve with crackers, pretzels, or toasted bread.
Notes
- Adjust the number of jalapeños to suit your spice preference.
- This topping can be prepared in advance and stored in the refrigerator.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg