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Rosemary Brie Burgers with Red Onion Chutney

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These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you’ve got one fabulous cheeseburger.

And if you’re burger fanatics like us, try our Black and Blue Burgers.

Brie Burgers with lettuce and tomato topped with red onion marmalade.

Brie is a soft ripened cheese from France with a rich, buttery, fruity and earthy flavor. It’s a cheese that melts very easily and with that flavor profile, a perfect partner for a burger with brie.

These brie burgers are further enhanced by combining the ground beef with chopped rosemary and garlic. Add some stone ground Dijon mustard a dollop of Red Onion Chutney, which is a delicacy on its own, and you have yourself a French hamburger.

Grilled or pan fried, these luscious burgers will surely find a place in your culinary heart.

The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make brie burgers.
  • Ground Beef, 80-20 Blend
  • Onion Chutney
  • Spicy Brown Mustard
  • Fresh Rosemary and Garlic
  • Salt and Pepper
  • Lettuce
  • Tomato
  • Brie Cheese

Ingredient Substitutes

  • Ground Beef: A 20% fat blend is recommend, afterall, a higher fat level equals more flavor. Substitute a 93 – 7% blend to save on fat calories, if you’d like.
  • Onion Marmalade: Red onion chutney brings such an exciting flavor to the burger, I’d hate for you to substitute. But if you don’t want to take the time to make it, top these burgers with red onion rings or even caramelized onions.
  • Mustard: Spicy brown mustard is a great partner for the flavors in this burger. If you don’t have it, substitute Dijon mustard or plain yellow mustard.
  • Seasonings: Substitute dried rosemary and garlic powder. But please take the time to chop the dried rosemary into smaller pieces rather than mixing those rosemary spears into the beef.
  • Brie Cheese: They wouldn’t be Brie Burgers without brie cheese, but a good substitute is Gruyere or Smoked Gruyere cheese.

How to Make Brie Burgers, It’s Easy!

Mixing ingredients in a bowl to make brie burgers.
Three raw brie burgers ready to cook.
  • Step 1: In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Step 2: Shape the burger mix into 3 or 4 patties. I always like to make ⅓ pound burger patties. If you’d like you can make ¼ pound burgers and divide the meat into 4 patties.
Grilling hamburger patties on a grill.
  • Step 3: You can either grill or pan sear the burgers. No matter what method you use, plan on about 5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.

Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

Frequently Asked Questions

How Do You Make The Best Hamburger Patty?

Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

How Many Burgers Can 1 Pound Make?

The answer is 3 - 4 hamburger patties. Quarter pound burger patties are the most common sized burger. You'll make four patties from one pound of ground beef. Or we prefer ⅓ pound burgers, to make 3 patties. It's all personal preference about beef to bun ratio. If you want to get each burger patty all perfectly sized, use a kitchen scale to weigh out the meat.

How Do You Know What A Burger Is Done?

Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers for an accurate reading.

Storage

Got a leftover burger patty? Just store it in an air tight container in the fridge. To reheat, microwave in increments of 30 seconds until warmed through. Then add your bun and condiments.

Recipe for Burgers with Brie Cheese

I hope you give these brie burgers a try and please take the time to make this pure magic Red Onion Chutney. It’s a quick easy recipe and when this chutney meets brie cheese, it turns into a blanket of flavor that you won’t believe.

Red onion marmalade in a yellow bowl.

More Great Burger Recipes

If you’re burger fans like us, don’t miss these popular recipes.

And don’t miss the most popular burger recipes on my site for Buffalo Burgers and Blue Cheese Burgers. The Bison Burgers are topped with a smoky bbq cream sauce. The blue cheese burgers have just enough blue cheese as to not over power the beefy flavor. Both burger recipes are dee-lish.

Visit my Beef Category for even more Summer grilling ideas.

And if you’re a burger fanatic like us, don’t miss my post which features a line up of Best Grilled Burgers recipes. I’m positive you’ll find something you’ll fall in love with.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Brie Burgers with lettuce and tomato topped with red onion marmalade.
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5 from 3 votes

Brie Burgers with Red Onion Chutney

These Brie Burgers are seasoned with fresh rosemary and garlic and topped with Red Onion Chutney. Add some Spicy Brown Mustard and a slice of tomato and you've got one fabulous cheeseburger.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 3 burgers
Calories: 771kcal
Author: Lea Ann Brown

Ingredients

  • 1 recipe Red Onion Chutney
  • For The Burgers
  • 1 pound ground beef
  • 2 cloves Garlic minced, or 1 teaspoon garlic powder
  • 1 tablespoon finely chopped rosemary or 1 teaspoon dried rosemary
  • 8 slices Brie Cheese thin sliced. You can leave the rind on if you want.
  • ¼ cup Grainy Dijon mustard
  • 3 hamburger buns
  • Lettuce for serving
  • Tomato for serving

Instructions

  • 1 Recipe Quick Red Onion Chutney
  • In a large bowl, combine ground beef, chopped garlic, chopped rosemary and salt and pepper. Using your hands, gently mix the ingredients together until well blended.
  • Shape the burger mix into 3 patties. I always like to make ⅓ pound burger patties. If you'd like you can make ¼ pound burgers and divide the meat into 4 patties.
  • You can either grill or pan sear the burgers. No matter what method you use, plan on about 4-5 minutes per side. Add the brie cheese and once it starts melting, which will be quick, build those burgers.
  • If pan searing, heat a heavy skillet over medium high heat. Once the pan is hot, add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp.
  • Add the cheese to each burger patty and cover with a lid. In just a few seconds the cheese should be melted.
  • OR: Heat a gas grill to 450 degrees. Reduce the heat to 350 degrees and then add the burger patties. Cook 4 – 5 minutes and then turn the burgers. Cook until internal temperature reaches 160 degrees. Use an instant read digital thermometer to insert into the middle of the burgers to read the temp. Add the cheese to each burger patty and close the lid of the grill. In just a few seconds the cheese should be melted.
  • To build those burgers, spread bottom of each bun with a smear of mustard. Add a leaf of lettuce, a slice of tomato and then top with a burger patty. Top each burger with a pinch of Red Onion Chutney and then the top bun. Serve immediately.

Notes

Tips for Success: 
  • The key to flavoring these burgers is to chop the fresh rosemary and garlic as fine as you can. This will insure that the flavors are well distributed.
  • And don’t over work the meat when mixing and making patties. This will cause the hamburgers to be tough and dense.
Looking for the best tips on how to make the best burger patty? Take it from the expert himself. Check out this article written by Bobby Flay on How To Make Perfect Burgers.

Nutrition

Calories: 771kcal | Carbohydrates: 24g | Protein: 47g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 182mg | Sodium: 1012mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 5mg

Brie Burgers with Onion Chutney …They’re what’s for Dinner.

Recipe adapted from Delish.com

Quick Red Onion Chutney, Sweet Tangy and Easy

By Leave a Comment

With it’s deep rich flavor and beautiful red hue, Red Onion Chutney is a must have condiment. It brings a blast of complex flavor, it’s versatile and can be used in so many ways. It’s a great topping for grilled steak, chicken or even burgers.

Red onion chutney in a yellow bowl.

What Is Red Onion Chutney?

When you think of chutney, fruit chutney’s probably come to mind. However, my recipe for Red onion Chutney is a Western style Chutney rather than a fruit style chutney you’d find in traditional Indian cuisine. Red onion chutney is a condiment made by cooking thin sliced red onions in sugar, red wine and vinegar to make a fruity and tart flavor profile with a sticky onion marmalade or onion jam consistency.

With its sticky thick texture and rich flavor, this red onion relish is a treat for anyone who loves a sweet and savory flavor combo.

Use it as a topping for Flank Steak, (our favorite) or as a condiment for Cheeseburgers. Grilled chicken is also a great platform for onion chutney.

You’ll be surprised at the process, as it’s a much quicker process than making caramelized onions.

Red Onion Chutney Uses – Why You’ll Love It

  • Crostini: Toast thin slices of French bread and top it with very thin sliced rare cooked beef tenderloin. Then add a spoonful of the chutney for an impressive appetizer.
  • Baguette: Smear some on top of slices of baguette and incorporate them into an appetizer meat and cheese platter.
  • Pizza: Spoon some over your next slice of pizza.
  • And don’t forget about using this condiment as a topping for these Brie Burgers.
  • Add it to a grilled cheese sandwich.
  • Try a little spoonful on a cracker that’s been smeared with Dubliner Cheese Spread.
  • Double or triple this recipe and use it as gifts for friends.

Ingredients You’ll Need

Ingredients-to-make-red-wine-marmalade
  • Wine: Choose a dry red wine like a Cabernet Sauvignon or Merlot. Pinot Noir is also a good choice.
  • Red Onion: One large red onion, peeled and thinly sliced.
  • Red Wine Vinegar: With a sharp, tangy, and fruity flavor, in my opinion it’s the best vinegar to make Red Onion Chutney.

Ingredient Substitutions

Vinegar: Try this recipe using Sherry Vinegar, or even a balsamic vinegar would be nice here.

Step by Step Instructions, It’s Easy!

Cooking red onions in wine to make red onion marmalade.
Red onions cooking in red wine vinegar to make red onion marmalade.
  1. Step 1: Combine ½ cup of the sugar with the wine and bring to a boil, stirring to dissolve the sugar. Add the red onion slices, cover and cook over medium high heat, stirring occasionally, until softened, about 5 minutes.
  2. Step 2: Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining ½ cup of sugar and the red wine vinegar and cook over moderate heat, stirring occasionally, until syrupy, about 6 – 10 minutes longer.

Tips For Success

  • This recipe moves along quickly. Stay close to the stove and stir occasionally to keep track of its progress. It’s an easy and quick recipe.
  • Knife vs. Mandolin: You most certainly can use a sharp Chef’s knife to slice the onions, but I recommend using a mandolin. A mandolin will create more uniform onion slices and result in even cooking.

Storage

  • Store red onion chutney in an air tight container in the refrigerator for up to a month. Let it cool before transferring it to the refrigerator. I like to use a 4-ounce Mason style jelly jars, or a half pint jar.
  • Can You Freeze Red Onion Chutney? Yes, It’s an excellent way to preserve it for a longer period. It will keep up to 6 months in the freezer. I like to use freezer safe zip-lock style baggies. Just squeeze the air out and lay them flat to maximize freezer space. Thaw in the refrigerator overnight.

Variations:

  • Want to make this a spicy red onion chutney? Just add ¼ cup of diced jalapeno peppers at the same time you add the onion to the red wine mixture.

FAQ’s

Is Onion Marmalade The Same as Onion Chutney?

Technically this is a chutney. Chutneys are made using vegetables or fruit cooked with sugar and vinegar whereas Marmalades are made using citrus fruit. I’ve seen this recipe referred to as either red onion chutney or red onion marmalade. More than likely this recipe is referred to as a marmalade due to the stringy texture of the thin sliced onions.

Can This Recipe Be Called A Savory Jam?

In chutneys both sugar and an acid, like vinegar, are used to create a sweet and savory flavor for either vegetables or fruits. A jam is traditionally made with fruit and sugar only. Chutney can include a lineup of spices, where jam is usually made to highlight a fruit forward product, like this Peach Jam Recipe

Can I Make Onion Chutney With Other Onions?

Yes. You can use yellow, sweet or white onions. You’ll just miss out on that deep red color and bite of flavor from red onions.

Is Red Onion Chutney Vegan and Gluten Free?

Yes, all of the ingredients are naturally gluten free and vegan friendly.

In Conclusion

This red onion chutney is vegan and gluten free. A quick fix, these wine soaked rings of goodness will have your tastebuds thanking you later.

A perfect condiment when you’re wanting to add a pop of sweet flavor to a savory dish.

More Condiment Recipes

And don’t miss my Condiment category, you’ll find lots of other homemade sauces, butters and mayo’s. And the most popular pickling recipe on my site for The Best Spicy Pickled Made From Jarred Dills.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A yellow bowl with homemade red onion chutney.
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5 from 1 vote

Quick Red Onion Chutney

With it's deep rich flavor and beautiful red hue, Red Onion Chutney brings a blast of complex flavor as a topping for grilled steak or chicken and even burgers.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 171kcal
Author: Lea Ann Brown

Equipment

  • 1 Saucepan

Ingredients

  • 1 Cup Sugar divided
  • 1 Cup Dry red wine
  • 1 large Red onion thinly sliced
  • ¼ Cup Red wine vinegar

Instructions

  • Combine ½ cup of the sugar with the wine and bring to a boil, stirring to dissolve the sugar.
  • Add the red onion, cover and cook over medium high heat, stirring occasionally, until softened, about 5 minutes.
  • Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining ½ cup of sugar and the red wine vinegar and cook over moderate heat, stirring occasionally, until syrupy, about 6 – 10 minutes longer.

Notes

Store onion marmalade in an air tight container in the refrigerator for up to a month.
Uses for Red Onion Marmalade
  • Crostini: Toast thin slices of French bread and top it with very thin sliced rare cooked beef tenderloin. Then add a spoonful of the marmalade for an impressive appetizer.
  • Baguette: Smear some on top of slices of baguette and incorporate them into an appetizer meat and cheese platter.
  • Pizza: Spoon some over your next slice of pizza.
  • And don’t forget about Red Onion Chutney for Burgers

Nutrition

Calories: 171kcal | Carbohydrates: 36g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 2mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

Red Onion Chutney … It’s What For Burgers (my favorite use)

Wine Braised Instant Pot Pork Roast

By 5 Comments

Looking for a cozy, flavor-packed dinner without spending hours in the kitchen? This Wine-Braised Instant Pot Pork Roast delivers all the richness of a slow-braised meal, ready in a fraction of the time. With white wine, aromatics, and a pork shoulder that melts into tender perfection, this hands-off recipe transforms simple ingredients into an unforgettable family dinner.

This recipe and method is for cooking a Pork Butt or Pork Shoulder Roast. Follow this easy, step-by-step guide to learn how.

Pork roast thats been cooked in the pressure cooker served with fried potatoes and steamed broccoli

A pork shoulder roast may be the simplest cut of meat to cook. You can season the heck out of it. And due to its generous marbling it’s easy to prepare using any form of heat. Grilling, smoking, oven roasting … and yes, even pressure cooking. It’s a forgiving cut of meat.

Beautiful with flavor, this Instant Pot Pork Roast is a recipe that can easily be prepared for your Sunday family dinner, or as a showcase main course for any holiday gathering.

It all comes together easily once you blend the spice mix and sear the meat. Then let your pressure cooker take over to finish the job. Seasoned beautifully with Rosemary, Thyme and Fennel, let’s take a look.

Why Choose A Pork Shoulder/Butt?

Pork shoulder, also called pork butt or "Boston butt” is a cut of meat from the shoulder. Due to it’s high fat content and and connective tissue, it needs a long slow cooking time to melt away the fat and render the roast tender enough to eat. This process also makes this a very popular and very flavorful pork cut.

Why Choose An Instant Pot To Cook A Pork Roast?

Tough meats like a pork shoulder usually requires hours of cooking time, whether in a slow cooker or oven, to become tender. The Instant pot significantly reduces the cooking time making the meat fork tender for a quicker fix. Not to mention the “hands off” convenience once the meat is seared and seasonings are added. And with it’s sealing properties, serves a very tender piece of meat.

Bone In or Boneless?

Pork shoulder is generally sold as a five to ten pound roast, it can be purchased boneless or bone-in. Look for boneless pork roast when cooking a pork roast to slice and serve for dinner. Save that bone-in roast when slow cooking to shred for Shredded Pork Tacos or pulled pork sandwiches. That bone will always add flavor, but ruins the look of the roast when displayed for a dinner entree that needs to be attractively sliced.

If your only choice is to purchase a 8- 10 pound boneless roast, cut the roast in half and freeze the remainder for another day.

Table of contents

Ingredients You’ll Need

Ingredients to make pressure cooker pork roast.
  • Boneless Pork Shoulder Boston Butt Roast.
  • Dijon Mustard is frequently used in meat sauces due to it’s unique flavor profile that adds a vibrant layer of richness.
  • Neutral Oil: Use canola or vegetable oil here. Olive oil is not a neutral flavor oil and has a lower smoke point. Canola or vegetable with heat hotter and sear that meat quicker and better.
  • Seasonings: Bay leaves, fresh rosemary and thyme.
  • White Wine: Wine is classically used to deglaze pans after searing meat. It not only is a great tool to help release meat particles stuck to the pan, but it also adds flavor.
  • Fennel: If you’ve never cooked with fennel, you’re in for a treat. It’s easily found in the produce department at the grocery store. Not only does it add another layer of texture, but bring with it a mild anise or licorice flavor.

Ingredient Substitutions

  • Mustard: If you don’t have Dijon mustard on hand, substitute with plain yellow mustard, honey mustard or even a spicy brown mustard.
  • Garlic: Substitute ½ teaspoon good quality garlic powder.
  • Seasonings: If you don’t have fresh thyme or rosemary, substitute 1 teaspoon each dried rosemary and dried thyme.
  • Wine: If you don’t have white wine, just omit and use chicken broth to deglaze the pan.
  • Fennel: If you can’t find fresh fennel, substitute 1 teaspoon fennel seeds.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

How To Cook Pork Roast In The Instant Pot … It’s Easy

  • Cut the pork butt roast in half or several pieces if needed.
Searing pieces of pork butt shoulder roast in a large skillet.
  1. Step 1: Sear the pork roast pieces stove top. Heat a large fry pan over medium high heat. When the pan is hot, add the oil. When the oil starts to shimmer, add the pieces of pork roast. You may need to work in batches if your pan isn’t large enough. Brown pork roast on all sides. About 10 – 12 minutes total. Remove to a plate.
  2. Step 2: Deglaze the pot by adding the white wine. Add mustard and cook for 1 minute, scraping the bottom bits.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Tips on Searing A Pork Shoulder Roast

There's a bit more to it than simply throwing a chunk of meat in a hot skillet. Let’s take a look at how to successfully sear meat.

  • Pat meat dry before searing. Excess moisture will interfere with browning.
  • Use the right pan. Culinary School taught me to heat a French steel pan over medium high heat, adding oil as soon as the pan was hot. A cast iron skillet also works very well here.
  • Don't over crowd the meat. Use tongs to turn the meat as soon as it easily releases from the pan.
  • Searing meats in this manner makes it taste roasted instead of boiled. The crust that searing creates adds a wonderful layer of flavor.
  • Be careful with searing, you don't want to burn the outside of the meat.
Cooking onions and fennel in the pressure cooker.
  1. Step 3: Select the Saute function on the pressure cooker. When the pot is hot, add one tablespoon of neutral oil. Add the white wine liquid from the sauce pan, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add dijon mustard, stir and cook for one minute.
Cooking pork roast in the pressure cooker.
  1. Step 4: Add the bay leaves, thyme, rosemary, and chicken stock along with the pork seared shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
  2. Step 5: Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position. Set the timer to cook for 35 minutes (or 15 minutes per pound). Once the cooking time is up, let the pot natural pressure release for 15 minutes. Then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.

What To Serve with Instant Pot Pork Roast

Steamed broccoli adds color and is an easy side dish for this recipe. Potatoes are always welcome with pork roast, try these Cast Iron Skillet Potatoes with this recipe.

Storage and Freezing

A pork roast can yield a lot of servings, here’s what to do with leftovers.

  • Refrigerator: Store any leftovers, tightly sealed in the refrigerator for up to 4 days.
  • How Do I Reheat The Roast Without Drying It Out? To reheat, place the roast on a sheet pan and cover with foil. Use a low 250 degree oven setting to gently warm. You don’t want to cook the meat again, as it could compromise it’s tender texture. Just get it warm enough to enjoy.
  • Freezing: Allow the meat to cool, and then package into an airtight container. I like using freezer safe zip-lock style bags. They’re easy to squeeze the air out and will store more efficiently in the freezer. Store in the freezer for three months. When ready to use again, thaw in the refrigerator overnight and then reheat. I’ve also used leftovers to make simple pulled pork sandwiches.

Common Questions About Instant Pot Pork Roast

How Are Pork Shoulder Roasts Labeled?

Pork shoulder roast can be labeled several different ways at the grocery store. Boston Butt, and and pork Butt all refer to cuts of meat that all come from the shoulder of the pig. They can be packaged bone-in or boneless. A picnic shoulder is taken from a section lower than the shoulder. And a pork loin roast is cut from a different section and is a much leaner cut of meat. For a visual, I like this Pork Cuts 101 diagram from Smithfield

Can I Use A Pork Loin For This Recipe?

A roast labeled as Pork Loin Roast is a much leaner cut of meat and substantially less fat. It will cook faster than a pork shoulder roast and tends to dry out easily. Avoid this cut of meat for this recipe and save it for an oven roast recipe where a brine is involved to add moisture.

Will A Pork Roast Fit In The Instant Pot?

A pork roast weighing 2 – 4 pounds will fit nicely in the Instant pot and will feed 4 – 6 people. If the Pork roast is 4+ pounds, cut the roast in half before searing stovetop.

Can I Make This Recipe In The Oven?

Don’t have a pressure cooker? This recipe can easily be adapted for oven roasting. Just follow the instructions through the searing process, then:
Preheat oven to 425 degrees F. Set the meat on a rack set in a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees.
Continue to cook until an instant-read thermometer inserted into the roast reads 185 degrees F, about 3 ½ – 4 hours. Remove the pork from the oven and

Instant Pot Pork Roast Recipe

Cosori braised pork roast with broccoli and roasted potatoes, cooked in the Cosori Electric Pressure Cooker

If you’re looking to switch up your holiday buffet, this pork roast would be a great alternative to a Prime Rib Dinner.

Fennel, ultra-fragrant rosemary and thyme are good partners for Dijon and wine. And a lovely seasoning for pork. You’ll find this lineup absolutely brimming with exciting  flavor.

I hope you give this Instant Pot Pork Roast a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience. 

More Recipes Using Pork Shoulder Roast

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering recipes. Including one of the most popular pork recipes on my site for Crockpot Country Style Pork Ribs.

Pork tenderloin is also one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Oven Baked Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

And if you love big-showy roasts, don’t miss my Prime Rib Roast Recipe. It’s a fool-proof method for cooking a perfect standing rib roast.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork roast thats been cooked in a pressure cooker served with fried potatoes and steamed broccoli.
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5 from 1 vote

White Wine Braised Instant Pot Pork Roast (Pork Butt)

Pressure Cooker Pork Roast Recipe. Use your electric pressure cooker to save time on this classic family dinner. Save time without sacrificing texture or flavor. A perfect dinner ready in half the time it takes to oven braise.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Pressure release time15 minutes
Total Time2 hours
Course: Main Course Pork
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 592kcal
Author: Lea Ann Brown

Equipment

  • 1 6-quart Pressure Cooker (Instant Pot)

Ingredients

  • 3 tablespoons neutral oil Vegetable or Canola works well here. Divided.
  • 3-4 pounds boneless pork shoulder roast cut in half, or large chunks
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 fennel bulb sliced
  • 1 large onion sliced
  • 4 garlic cloves smashed and peeled, no need to chop
  • 1 cup dry white wine
  • ¼ cup Dijon mustard
  • 3 bay leaves
  • 3-4 sprigs fresh thyme
  • 1 large rosemary sprig
  • 1 cup chicken stock

Instructions

  • Stove Top Sear: Sear the pork roast halves stove top. Heat a large fry pan over medium high heat. When the pan is hot, add two tablespoon of the oil. When the oil starts to shimmer, add the pork roast. You may need to work in batches if your pan isn't large enough. Brown pork roast on all sides. About 10 – 12 minutes total. Remove to a plate.
  • Deglaze the pot by adding the white wine.
  • Select the Saute function on the pressure cooker. When the pot is hot, add the remaining 1 tablespoon of neutral oil, then add the fennel and onion. Cook for 1 minute. Add the garlic and cook about 15 seconds or until fragrant. Add the white wine liquid from the fry pan,
  • Add mustard, stir and cook for 1 minute.
  • Add the bay leaves, thyme, rosemary, and chicken stock along with the pork shoulder and any juices that have collected on the plate. Press Stop/Cancel on the pressure cooker.
  • Secure the lid on the pressure cooker, making sure the pressure release valve is in the lock position.
  • Set the timer to cook for 45 minutes (or 15 minutes per pound). Once the cooking time is up, turn pressure cooker off and let naturally release for 15 minutes, then do a quick release. When the float valve goes down, remove the pork roast to a platter and let rest for 10 minutes before slicing.
  • Place some of the rosemary leaves around the pork. Serve with roasted potatoes and broccoli. 

Notes

According to the Instant Pot cooking time chart, pork roast should be cooked 15 minutes per pound.
Want To Make Gravy With Liquid In The Instant Pot? Once you remove the pork roast, turn the Instant Pot to simmer. Once the liquid is simmering, add a slurry of 2 tablespoons cornstarch that’s been blended with 1 tablespoon of cold water. Simmer until thickened.
How To Sear Pork Loin in The Pressure Cooker: Not recommended, stovetop searing does a better job, but it can be done. If you’d like to use your pressure cooker to brown the pork roast instead of using the stove top method.
Select the saute function on the pressure Cooker and press start. Wait until the pressure cooker has heated up. Add 2 tablespoons oil and allow to heat up for 30 seconds. Brown the meat on each side for about 12 minutes total. You may need to work in batches. Remove the pork and set aside. Press the off button and proceed with instructions.

Nutrition

Calories: 592kcal | Carbohydrates: 14g | Protein: 72g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 183mg | Sodium: 1222mg | Potassium: 1600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 7.9mg | Calcium: 105mg | Iron: 5.6mg

Instant Pot Pork Roast … It’s What’s For Dinner

This recipe was first published in March of 2019 and updated with step by step instructions April of 2023.

Buffalo Chicken Puff Pastry Pinwheels

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Spice up your next party with these delicious Buffalo Chicken Puff Pastry Pinwheels! If you’re a fan of buffalo hot wings, you’re going to love this recipe. And did I mention they’re easy to fix? A perfect appetizer for your next gathering.

Buffalo Chicken Puff Pastry Pinwheels.

These Puff Pastry Pinwheels become an exciting appetizer selection made with chicken, Buffalo hot wing sauce and cream cheese. Packing just the right amount of heat, this is a delicious and easy appetizer recipe that’s sure to impress your guests.

Plus, they’re easy to make and can be prepared in advance, making them perfect for parties and events. Give them a try and see for yourself just how delicious they are!

And, what a treat to find Blond Beard’s, a local Colorado Company. Owners Adam and Cara Nelson, aka Mr. and Mrs. Blonde Beard are addicted to wings and have created the world's first craft buffalo sauce, It’ll make you smile and inspire you to cook, share, eat and be happy.

Their IPA Buffalo Sauce was absolutely perfect in flavor and heat to make these puff pastry pinwheels. Using puff pastry for appetizers is an easy way to show off. Just like with this recipe for Sausage Pigs in A Blanket. One of my more popular appetizer recipes.

Disclaimer: I need to let you know that I received free product from Blond Beard’s. My opinion about the product is my own.

Let’s take a look.

Table of contents

Ingredients you’ll Need

To make these pinwheels, you’ll need just a few simple ingredients.

Ingredients to make Buffalo Chicken Puff Pastry Pinwheels

  • Frozen Puff Pastry Dough: Puff pastry can be found in the bread freezer section of your local grocery store.
  • Shredded Chicken Breast: Simply cook a chicken breast before you start this recipe, then shred the meat. A Rotisserie chicken works well here.
  • Whipped Cream Cheese: Those tubs of whipped are easier to use for spreading, but you can also use a regular block of cream cheese. Just make use it’s at room temperature before using.
  • Buffalo Wing Sauce: If you can’t find Blond Beard’s in your area, you can order it from their website. Or use your favorite brand.
  • Celery
  • Grated White Cheddar Cheese

Ingredient Substitutions

  • Chicken: Use cooked shredded chicken thighs in place of chicken breasts.
  • Cheese: Use any type of good melting cheese for these cheese pinwheels. Yellow cheddar, sharp cheddar, or even Muenster cheese will work well here. Even though you’re going to dip these in Homemade Blue Cheese Dressing, you can also use blue cheese for the cheese mixture filling.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions, It’s Easy

Ingredients to make buffalo chicken pinwheels in a bowl.
Mixing ingredients to make Buffalo chicken puff pastry pinwheels.
  • Step 1: In a medium bowl, combine all ingredients except the puff pastry sheet.
  • Step 2: Using a fork, stir until well combined.
Spreading chicken buffalo mixture on puff pastry.
Puff pastry covered with Buffalo Chicken spread.
  • Step 3: Roll out one sheet of the puff pastry on a parchment paper lined baking sheet pan.
  • Step 4: Using a spreader knife, spread the mixture to about ½ inch from the edges of the puff pastry sheet.
How to roll buffalo chicken puff pastry pinwheels.
Cutting puff pastry pinwheels to bake.
  • Step 5: Start rolling filled puff pastry into a tight even roll. Shift your hands across the puff pastry as your roll to keep the roll even.
  • Step 6: Cut off the end tips of the roll, then slice into on inch thick pinwheels.
Buffalo Chicken Puff Pastry Pinwheels Ready to bake.
  • Step 7: Lay the pinwheels flat and arrange them on the baking sheet, leaving a bit of space between each one. Bake for 18 – 20 minutes, or until golden brown and crispy. Serve immediately with Blue Cheese Dressing or Buttermilk Ranch Dressing as a dipping sauce.

Frequently Asked Questions

What is Puff Pastry?

Puff Pastry is a light and flaky pastry made by layering shortening and pastry dough. Then rolling out the folded dough repeatedly yielding a pastry made up of dozens of layers. The pastry puffs when baked because the moisture in the shortening creates steam between the layers, causing them to separate. Source: Pepperidge Farm Puff Pastry.

What’s The Easiest Way to Cook A Chicken Breast For This Recipe?

While the cream cheese is sitting at room temperature, I like to take one small chicken breast and place it in a shallow small baking dish that been sprayed with non-stick cooking spray. Roast in the oven at 375 degrees until cooked. An instant read thermometer should read 165 degrees when inserted into the thickest part of the chicken. It only takes about 15 – 20 minutes. Once cooked, let it cool then shred using two forks. You could also grill or microwave the chicken until done.

Can Puff Pastry Pinwheels be made Ahead of Time?

This warm pastry appetizer is best served warm out of the oven. However, they can be stored in the refrigerator covered with plastic warp. Once you’re ready to serve, place the plate in the microwave and heat on high at 10 second increments until pinwheels are warm. They are also good served at room temperature.

Storage

Store any leftovers tightly covered in the refrigerator for up to a week. To eat, serve at room temperature, or microwave individual pinwheels at 10 second increments, or until warm.

Additionally, these freeze well and if properly stored will keep in the freezer for up to six weeks. To prepare them for the freezer, simply wrap each cooked pinwheel pastry well in plastic wrap, then place them in a freezer-safe bag. They’re fragile, so store them carefully until ready to use.

Just take a few out, remove them from the plastic wrap and microwave to warm them up.

Tips for Success

  • Let the cream creese sit at room temperature for thirty minutes to an hour. The softer it is, the easier it will be to mix and roll the pastry sheets.
  • Use a serrated bread knife to cut the dough into slices. It will work much better than any other type of knife.
  • Before laying the pinwheels flat for baking, brush the top with an egg wash. This will help them reach a golden brown stage. Crack an egg in a bowl and add one tablespoon of water. Using a fork, beat until well combined. Use a silicone brush to lightly spread the egg wash over the top of the pastry. Don’t overdo, or the egg wash will be too heavy, and you’ll have scrambled eggs on top of the pinwheels.

Recipe for Buffalo Chicken Puff Pastry Pinwheels

Buffalo chicken puff pastry pinwheels.

More Appetizer Recipes You’ll love

If you’re like us and love a little spice, here are some more appetizer recipes that should be right up your alley. And check out Blond Beard’s site for more appetizer recipes. This recipe for Classic Buffalo Wings using their Chicken and Waffles Wing Sauce sounds amazing.

And if you’re a Buffalo sauce fan, don’t miss my recipe for Buffalo Shrimp, and Buffalo Chicken Meatballs, both are crazy delicious.

And Appetizer Recipes from my site:

And if you’re looking for more finger food recipes, don’t miss my Appetizer Category. You’ll find lots of fabulous small bite recipes including the most popular on my site for Mexican Shrimp Cocktail Campechana.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Buffalo chicken puff pastry pinwheels.
Print Recipe
5 from 1 vote

Buffalo Chicken Puff Pastry Pinwheels

Buffalo Chicken Puff Pastry Pinwheels are a delicious appetizer or snack that's perfect for any occasion, whether it's a party or a casual get-together.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12 pinwheels
Calories: 74kcal
Author: Lea Ann Brown

Equipment

  • 1 Baking Sheet

Ingredients

  • 1 Cup Chicken breast cooked and shredded
  • ¼ cup celery diced
  • ¾ cup cream cheese softened
  • ¼ cup White Cheddar Cheese shredded
  • ⅛ cup Blond Beard's IPA Hot Sauce
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375 degrees.
  • In a medium bowl, combine all ingredients except the puff pastry sheet. Use a fork to stir until well combined.
  • Roll out one sheet of the puff pastry on a baking sheet pan lined with parchment paper. Using a spreader knife, spread the mixture to about ½ inch of the edges of the puff pastry sheet.
  • Start rolling the pastry into a tight roll. Shift your hands across the puff pastry as your roll to keep the roll even. Cut off the end tips of the roll, then slice into 1-inch thick pinwheels.
  • Lay the pinwheels flat, sprinkle with salt and arrange them on the baking sheet, leaving a bit of space between each one. Bake for 18 – 20 minutes or until golden brown and crispy. Serve immediately with Blue Cheese Dressing or Buttermilk Ranch Dressing as a dipping sauce.

Notes

Tips for Success
  • Let the cream creese sit at room temperature for 30 minutes to an hour. The softer it is, the easier it will be to mix and roll.
  • While the cream cheese is sitting at room temperature, I like to take one small chicken breast and place it in a shallow small baking dish that been sprayed with non-stick cooking spray, and roast in the oven at 375 degrees until cooked. It only takes about 15 – 20 minutes. Once cooked, let it cool then shred using two forks.
  • Use a serrated bread knife to cut the dough into slices. It will work much better than any other type of knife.
  • Before laying the pinwheels flat for baking, brush the top with an egg wash. This will help them reach a golden brown stage. Crack an egg in a bowl and add 1 tablespoon of water. Using a fork, beat until well combined. Use a silicone brush to lightly spread the egg wash over the top of the pastry. Don’t over-do, or the egg wash will be too heavy and you’ll have scrambled eggs on top of the pinwheels.
Serve warm pinwheels with Blue Cheese Dressing or Ranch Dressing for dipping.

Nutrition

Calories: 74kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 72mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.1mg

Buffalo Chicken Puff Pastry Pinwheels … They’re What’s For An Appetizer

Guide To Colorado Palisade Peaches + Recipes (2025)

By 4 Comments

Nothing evokes a foodie fever pitch more than the arrival of our Colorado Palisade peaches. They’re a symbol of our Colorado Summers and play a part in defining our culinary history. Let’s take a look.

A case of fresh Colorado Palisade peaches.

Table of contents

Where Are Colorado Peaches Grown?

Palisade Peaches are grown on our Western Slope, in and around the Town of Palisade, near Grand Junction. It’s the same area where many of our Colorado wineries are located.

With an unusually temperate climate it’s been called the fruit basket of Colorado.

For those of you who aren't familiar with Western Colorado, this part of the state is referred to as The Western Slope. And we call our peaches, Palisade Peaches or Western Slope Peaches.

Check out this popular Western Slope Peach Recipe inspired by a Grand Junction Pizzeria for Jalapeno, Bacon Peach Pizza.

History of Palisade Peaches

In 1881, colonizers began settling and developing the town of Palisade. Farmers quickly discovered the nutrient rich soil in this area, they and they began planting vegetables and grains.

Realizing that the rainfall wasn’t adequate for growing fruit trees, a man named John Harlow spearheaded a project to divert water from the Colorado River for irrigation, making it possible to cultivate orchards.

By the beginning of the 20th century 20,000 pounds of Palisade peaches were being shipped yearly to markets across the country. Orchards then expanded to include apples, pears, apricots and cherries. Vineyards proliferated, as well.

Today Palisade, Colorado is home to thousands of acres of orchards, farms and vineyards. Source: Coloradoinfo.com

Try this Old Fashioned Cinnamon Pecan Peach Bread Recipe.

Why We Love Colorado Peaches

Ripe peaches on a peach tree.

Colorado peaches are known for being extra juicy and extra sweet. This is thanks to the unique combination of high altitude, long hot sunny days and cool Colorado summer nights … perfect conditions for fruity sugars to develop.

There’s simply nothing better than leaning over the sink to eat a juicy ripe chin dripping Palisade peach.

This Fresh Peach BBQ Sauce is a great way to showcase those ripe peaches.

Colorado Peach Facts

  • There are over 2,400 acres of peach orchards in Colorado. Colorado ranks 6th in peach production in the United States.
  • Prime locations for growing peaches are Mesa, Delta, Montrose and Montezuma counties.
  • Peaches account for 75% of all fruit production in the State of Colorado.
  • Palisade peaches are also known for their nutritional value. They are a good source of vitamin C, fiber, and potassium. They are low in calories and can be part of a healthy diet.
  • Source: Colorado State University Extension

What Variety of Peaches Are Grown In Colorado?

There are two types of peaches grown on our Western Slope. Freestone and Clingstone. Freestone peaches are used for fresh peach sales, and Clingstone peaches are generally used for canning and processing.

Try this recipe for Freezer Peach Jam.

When Is Palisade Peach Season?

Peach trees in bloom.

Depending on weather conditions, Colorado Peach Season begins in July and can last through September. So make travel plans to visit our Western slope in late Summer.

This recipe for Blueberry Peach Pie is a perfect Summer Dessert.

Where to find Palisade Peaches

Colorado fruit stand.

If you live in, or are visiting Colorado it’s easy, they’re practically everywhere you look. Late Summer early Fall you’ll find tented roadside stands selling fresh peaches all across the state. I’ve even seen stands in gas station parking lots selling Colorado produce.

Visit a local neighborhood Farmer's Market. Almost every market statewide will host a fruit stand selling Palisade peaches.

Check grocery stores during peach season, even some of the larger chains will carry fresh Colorado produce. Look for the Colorado Proud banners.

Palisade peach farmers are eager to connect with local non-profit groups as Peach Sale Fundraisers. For example, each year, one may be able to order a case of Palisade peaches or pears from organizations such as Rotary Clubs. A case generally runs about $37. Orders are taken in July, then start counting the days until pick up in late August.

Hand-picked and hand-packed, a case of these peaches is stunning in appearance and beautiful with peach flavor.

Once you have those peaches home, make this recipe for Pork Meatballs with Peaches.

Want To Ship Colorado Peaches For Gifts?

Want to share our high altitude love with friends and family? The Colorado Peach Company will ship Palisade Peaches during peach season.

Want to pick your own Peaches?

Where to pick your own peaches in Colorado? Businesses like the family-owned Palisade Peach Shack offer U Pick Tours through their beautiful cherry, apricot and peach orchards during Summer season. Just head over to their website to learn more and book that tour. You can also pick up a fresh pie and fruit jam to take on the road with you.

How to pick a Perfect Peach

Think about when you’d like to eat those peaches. It all depends on how quickly you’re going to use them. If you’re buying just a few peaches as a snack for the next couple of day, purchase fresh peaches from your local Farmer’s market.

Gently squeeze the peach, and if it gives a little, the peach is ripe and ready to eat. If the peach is still firm, it would be a good candidate for a peach salad, as it will hold up better. This peach will be ready to eat as a snack in a couple of days stored at room temperature.

The best peaches should have vibrant yellow and golden-reddish skin. Skip peaches that have green spots, bruises or dents.

The scent of a peach is an excellent indicator of what the flavor will be. If the peach smells sweet, fragrant and very peachy, that’s what the flavor will be. If the peach has no fragrance, there will also be no flavor.

How To Store Fresh Palisade Peaches

Ripe Palisade peaches in a bowl.

When left at room temperature, peaches ripen quickly. So how do you store fresh peaches when you buy in quantity? Your refrigerator produce bin is your best friend.

Fresh Peaches will keep in the refrigerator for up to a couple of weeks.

Just take out one or two a day and leave on the counter to ripen, away from direct sunlight.

Peach Tips

And if you’re still looking for ways to use up those peaches, make this Easy Freezer Peach Jam Recipe and then slather that jam on Salmon Fillets for Peach Jam Glazed Salmon.

  • Be gentle when handling peaches. They can bruise easily.
  • Peaches will continue to ripen at home. Leave them at room temperature on the kitchen counter, away from direct sunlight.
  • And, rest them on their shoulder, rather than sitting up right resting on the bottom or the peach.

How to freeze Peaches

freezing sliced peaches.

If you buy a case of peaches and are worried you won’t be able to use them up. Peaches are very easy to freeze. Here’s how:

  • Peel and slice the peaches. Tip: It’s much easier and faster to peel the peaches while they are whole, before slicing.
  • Place the peach slices on baking sheets lined with parchment paper for easy cleanup.
  • Place the peach slices so they are not touching.
  • Place the pans of peach slices in the freezer. They should take around four hours to freeze, or better yet, plan for them to stay in the freezer overnight.
  • Transfer the frozen peach slices to resealable freezer safe plastic bags. Press as much of the air out as possible and store in the freezer.

This method will allow you to use as many peach slices as you wish. Frozen peaches will keep up to six months in a refrigerator freezer, or up to a year in a stand alone freezer.

Tip: Frozen peaches are excellent choice for making Fresh Peach Ice Cream.

Just Want To Play Tourist?

The Peach Shack Market is conveniently located just off the Palisade I-70 exit. It’s a great place to stop to pick up Colorado food souvenirs like jars of Palisade Peach Jam, Pie Pie Jam, Cherry Jam and Pear Jam. Not to mention peach and pear butters. You’ll also find specialty items like Palisade Peach Jalapeno Vinaigrette, Peach Honey and Spiced Pear Vinaigrette. And did I mention freshly made peach pies, peach hand pies and ice cream? There’s also a selection of Colorado T-shirts.

A very convenient stop to grab Colorado gift souvenirs to take home to friends and family.

And when you’re done shopping, take a drive along the Palisade Fruit and Wine Byway. A short drive will take you across the Colorado River to meander trough hillside vineyards, peach and pear orchards. It’s a scenic way to see what this what this very special agricultural area is all about.

And you can stop along the way for some wine tasting. We enjoyed some lovely sips of wine at Colterris Winery. With indoor and outdoor seating, it’s a lovely way to learn about Colorado wine.

Want To Celebrate Grand Junction Peaches?

Palisade peach festival logo.

Experience Palisade peaches at their finest during the Palisade Peach Festival. It’s an event to celebrate the local farmers and businesses that put Colorado peaches on the map.

You can purchase tickets for an orchard tour, or attend the Lion’s Club Pancake Breakfast. There’s a “Just Peachy” 5k event. Peach eating contests, BBQ smack-downs, culinary demonstrations … and more.

Palisade, Co and Grand Junction, CO are conveniently located along I-70, our major east-west Interstate. Going West take Exit 42 to reach Palisade and just a few miles further West, exit 37 to reach Grand Junction.

In Conclusion

If you are planning to visit Colorado during the summer months, be sure to stop by Palisade and taste our delicious peaches. You can visit one of the many orchards in the area, stop at one of the local restaurants for lunch, go on a peach tasting tour, or attend one of the peach festivals. You won’t be disappointed!

And if you visit Breckenridge Brewery, one of Colorado most popular breweries located in Breckenridge, or Littleton, CO, you can even order a Palisade Peach Beer. A fruit forward, unfiltered American Style Wheat Ale bursting with bright and juicy peach flavor.

Colorado Palisade peaches are a true gem of the fruit world. Their unique flavor and nutritional value make them a favorite among fruit lovers. If you have never tasted a Palisade peach, put it on your bucket list. You won’t regret it!

Now that you’ve got a stash of those beautiful Colorado Peaches, here are some more popular recipes to make them shine.