Ripe raspberries get a jolt when blended with spicy red chili peppers.

A treat for the palate served over a bed of cream cheese or warm Brie, accompanied by crackers or pita chips.

Use as a basting over chicken or ham, or for pork chops on the grill.

*All-Natural
*Kosher
*Gluten Free
*Allergens: None
*Shelf life: 24 months unopened, up to 3 months opened.

Baked Brie with Hot Pepper Raspberry Preserves

Crescent rolls and Brie cheese are baked and topped generously with Hot Pepper Raspberry Preserves and chopped pecans.

Ingredients
1 tube Crescent rolls
1 small Round Brie
1 jar Robert Rothschild Farm Hot Pepper Raspberry Preserves
Pecans, chopped

Directions

1.Preheat oven to 375 degrees F. Open tube of crescent rolls carefully. Do not separate in individual rolls. Close the seams by applying pressure to them.

2.Place small round of Brie in center of dough. Seal long ends of crust on top of brie. When sealing sides it will be necessary to trim corners.

3.The dough is very forgiving, so if a seam should fall apart just apply pressure and close. Once sides are sealed you can mold to Brie by gently shaping with your hands. Place on cookie sheet.

4.Bake for 15 minutes or until golden brown. While hot, pour Hot Pepper Raspberry Preserves generously on top and sprinkle with chopped pecans. Serve either with thin crackers or alone.