Hot Pepper Peach Cheesecake

This sweet and creamy no-bake cheesecake marbled with our Hot Pepper Peach Preserves is perfect for any dessert occasion.


Hot Pepper Peach Cheesecake

Prep Time: 10 minutes
Total Time: 2 1/2 to 3 hours
Servings: 6-8


1 Graham cracker crust
16 oz. Cream cheese, room temperature
1 (14 oz.) can Sweetened condensed milk
2 Tbsp. Lemon juice
1 tsp. Vanilla extract
1 jar Robert Rothschild Farm Hot Pepper Peach Preserves


Use an electric mixer to beat cream cheese until smooth, scraping sides occasionally. Add lemon and vanilla and 1/2 jar of Hot Pepper Peach Preserves. Pour filling into crust. Marble with remaining Hot Pepper Peach Preserves, then smooth with a rubber spatula. Refrigerate until firm.



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Hot Pepper and Peach Cornbread Muffins

It’s peach season and adding our Hot Pepper Peach Preserves to homemade corn bread muffins may be one of the greatest ideas ever. Sweet and soft corn bread muffins bursting with chunks of sun-ripened peaches and a bit of heat from the crushed red chili peppers is a winning combinations. Swap our your dinner rolls tonight for Hot Pepper Peach Corn Bread Muffins.


Hot Pepper and Peach Cornbread Muffins 1_MM

Hot Pepper and Peach Cornbread Muffins


1 cup Butter, melted
1 jar Robert Rothschild Farm Hot Pepper Peach Preserves
4 Eggs, beaten
2 cups Buttermilk
1 tsp. Baking soda
2 cups Cornmeal
2 cups Flour
1 tsp. Salt

Preheat oven to 375 degrees F. In a large bowl, stir together butter and Hot Pepper Peach Preserves until well combined. You don’t want large chunks of preserves, but rather a uniform consistency. Add eggs and buttermilk and stir to combine. Stir in baking soda, cornmeal, flour, and salt until well blended but being careful not to overmix. Spray muffin tin with cooking spray and using a medium cookie scoop, add batter to each muffin cup. Bake for 15 – 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan two minutes before removing to wire rack to cool completely.

Note: To make it a bit easier to incorporate preserves into butter, add preserves to a small bowl and microwave for 20 seconds prior to adding to recipe.

Hot Pepper and Peach Cornbread Muffins 5_MM

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Hot Pepper Peach Fruit Tart

This simple and delicious tart is the perfect summer time dessert. Our Hot Pepper Peach Preserves create a sweet glaze over nectarines, peaches and blackberries filling a flaky puff pastry crust. Bake this fruit tart for your next cookout using seasonal peaches and enjoy with vanilla bean ice cream or fresh whipped cream.

Hot Pepper Peach Fruit Tart

Hot Pepper Peach Fruit Tart


1 sheet Puff pastry, thawed
4 – 5 Peaches and nectarines, sliced
1/2 cup Blackberries
1/3 cup Sugar, plus 3 teaspoons for sprinkling
4 Tbsp. Robert Rothschild Farm Hot Pepper Peach Preserves


Preheat oven to 425 degrees F. Place pastry on a lightly floured surface; roll out to a large circle. Combine peaches, nectarines, blackberries, and sugar in a large bowl. Place fruit mixture in the middle of the puff pastry. Pull edges up and pinch so a rustic “crust” is formed. Heat preserves in microwave just until liquid enough to drizzle over entire tart. Sprinkle 3 teaspoons of sugar around the edge of the crust. Bake until pastry puffs and is golden, about 30 minutes.

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Hot Pepper Peach Cheese Ball

It’s no wonder that our Hot Pepper Peach Preserves have remained a fan (and employee) favorite throughout the years, bursting with chunks of real sun-ripened peaches and speckled with red pepper flakes, they are the perfect balance of sweet and heat. A few of our favorite uses tend to be the simplest; nothing is better than spreading the preserves on warm toast in the morning or topping a round of brie for a easy snack. With so much flavor and versatility it’s no wonder our Hot Pepper Peach Preserves remain an iconic product in our line of small batch, from scratch specialty foods.

In honor of August being National Peach Month we will be featuring a few of our favorite recipes for Hot Pepper Peach and we’re kicking it off with a classic cheese ball you just have to make.


Hot Pepper Peach Cheese Ball


16 oz. Cream cheese, softened
1/2 cup Robert Rothschild Farm Hot Pepper Peach Preserves
2 Tbsp. Onion, minced
2 cups Monterey Jack cheese, finely shredded, divided


Combine the cream cheese, preserves, onion, and 1 cup of the shredded cheese. Shape into a ball with lightly greased hands. Roll in the remaining cheese and chill until serving. Just before serving, top with Hot Pepper Peach Preserves. Serve with crackers or toasted bread, as desired.

Cheese Ball_HPPP_Berries removed

Recipe ratings and reviews from our fans! Let us know what you think in the comments or by posting your feedback on the recipe located on our website.

Best cheese ball you ever tasted!!!

— Lynne

Perfect combination of sweet and hot. The first bite is one of sweet, cool and creamy fruit; followed slowly by the hint of pepper. The combination creates a treat for virtually all parts of your tongue. Great for any and all occasions.

— Jerry

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Foil Packet Pineapple Coconut Chicken

How about a dinner idea with minimal clean-up? Look no further than our full of flavor Foil Packet Pineapple Coconut Chicken with sweet potatoes, red onion and bell peppers that can be prepared in either the oven or grill.

Foil Packet Pineapple Coconut Chicken_MM_Digital Use Only

Foil Packet Pineapple Coconut Chicken

  • Prep time: 15 minutes
  • Total Time: 1 hour
  • Servings: 6 foil packets


2 Sweet potatoes, cut into ⅛” slices
6 Chicken breasts, boneless skinless 
1 Red bell pepper, cut into ¼” strips
1 Yellow bell pepper, cut into ¼” strips
1 Red onion, cut into ¼” strips
14 oz. Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1 Pineapple, cut into ¼” rings
Unsweetened coconut, to garnish (optional)


Preheat oven to 400 degrees or light grill to temperature. In a large bowl, add peppers and onion. Add ½ cup Pineapple Coconut Mango Tequila Sauce and toss to coat. Cut six large pieces of foil and spray each with non-stick spray or mister filled with olive oil. Place 6-8 slices of sweet potatoes in a single layer in the middle of each foil piece. Top with chicken breast and season with salt and pepper. Divide pepper and onions evenly over each chicken breast. Fold foil tightly around chicken and vegetables to create packet and cook for 45 minutes or until chicken is cooked through. Meanwhile, grill pineapple rings until warmed through and grill lines are visible, flipping halfway through cooking. Plate contents of foil packet and serve with grilled pineapple rings. Garnish with unsweetened coconut and additional sauce, if desired.

Recipe created by Melanie Bauer at,

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Sweet Corn Ice Cream with Blueberry Balsamic Sauce

Creamy sweet corn ice cream is swirled with our Blueberry Balsamic Sauce for a cool dessert that will knock your socks off. Drizzle extra sauce on top for a flavor combo that bursts with the taste of summertime.


Sweet Corn Ice Cream with Blueberry Balsamic Sauce 1_Paula_Digital Use Only

Sweet Corn Ice Cream with Blueberry Balsamic Sauce

Prep Time: 5.5 hours
Total Time: 5 hours 45 minutes
Servings: 1 quart


6 Egg yolks
1 cup + 2 Tbsp. Granulated sugar – divided
3 cups Whole milk
1 cup Heavy whipping cream
1/4 tsp. Kosher salt
3 ears Fresh sweet corn – kernels removed
1/4 cup Robert Rothschild Blueberry Balsamic Sauce + additional to drizzle


Into your stand mixer bowl add: egg yolks and 1 cup sugar. Using paddle attachment, mix until mixture is light in color and creamy. Into a large heavy bottom sauce pan (or small stock pot) add: milk, cream, salt corn cobs and kernels. Stir to combine. Heat mixture over medium heat and cook until small bubbles appear on sides (do not bring to boil). Remove from heat. Allow to sit for at least 30 minutes. Remove and discard cobs.
Transfer mixture to blender and pulse into well combined. Return mixture to pan.

Gradually add egg mixture to liquid, stirring as you go. Return pan to heat and cook over medium heat until mixture thickens and coats the back of a wooden spoon. Remove from heat. Allow pan to come to room temperature or place over an ice bath to cool it more rapidly. Transfer to refrigerator and chill completely. Churn mixture according to your machine’s manufacturer’s directions. When mixture starts to thicken slowly add in Blueberry Balsamic Sauce.

If you prefer creamy consistency you can enjoy immediately, if you prefer a thicker consistency, transfer ice cream to freezer to chill until it reaches your desired texture. Prior to serving, drizzle with blueberry balsamic sauce.

Recipe created by Paula Jones at,

Sweet Corn Ice Cream with Blueberry Balsamic Sauce 2_Paula_Digital Use Only

Sweet Corn Ice Cream with Blueberry Balsamic Sauce 3_Paula_Digital Use Only


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Pineapple Coconut Mango Tequila Cake

A tropical inspired yellow cake studded with our Pineapple Coconut Mango Tequila Sauce and topped with a sugary sweet glaze. Perfect for summer get-togethers, birthdays, and a quick dessert to satisfy your sweet tooth cravings.

Pineapple Coconut Mango Tequila Cake 



2 cups Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1 box Yellow cake mix
3 Eggs
1/2 cup Cream or 1/4 cup milk
2 cups Powdered sugar


Preheat oven to 350 degrees F. Spray a 13×9 pan with oil. Mix sauce, cake mix, and eggs well, making sure no cake mix lumps remain. There will be lumps from the sauce. Pour batter into prepared pan, and bake for 35 minutes or until toothpick inserted into the center comes out clean.

Mix cream or milk and powdered sugar together until no lumps remain.

Top each slice of cake with a drizzle of glaze, or top the entire cake. Can be served warm or after it cools. Enjoy!

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