As a nod to National Peach Month, I am honored to introduce my readers to Fischer & Wieser. I discovered the company at this year’s Summer Fancy Food Show and was instantly blown away with the taste and top-notch quality of each of their sauces, jellies, salsas, preserves, and so much more. The packaging itself is so refined, making each of their products so ideal for gift giving year round.
The award-winning company, which is based in Fredericksburg, Texas, has been in business for almost fifty years. It all began when a little roadside peach stand named Das Peach Haus opened its doors for the first time on June 21, 1969. Since that day, the doors have never closed, only a new name was put on the sign: Fischer & Wieser Specialty Foods, Inc. The company started with jams and jellies made from local, Texas Hill Country fruit.
At the Fancy Food Show, I had the pleasure of meeting and speaking with Chief Experience Officer, Deanna Fischer. She joined the company in 1988 upon her marriage to CEO and President, Case D. Fischer. Her favorite sauce products are the Original Roasted Raspberry Chipotle Sauce, Smokey Plum Chipotle Sauce, and Sweet Sour and Smokey Mustard Sauce.
“I love that we have so many different flavors across our brands,” says Fischer. “The flavor never gets old with the Original Roasted Raspberry Chipotle Sauce, and with the Smokey Plum Chipotle Sauce, this sauce was also my great-Aunt Frieda’s favorite. She lived to be 101!”
“Another Fischer & Wieser favorite of mine is the Whole Lemon Fig Marmalade,” adds Wieser. “I serve it all the time with charcuterie and cheese. From our Mom’s line, I love the Mom’s Garlic & Basil Spaghetti Sauce and my favorite Food Trk Fusion sauce is Yo Soy La Sriracha. So many great choices!”
The Food Trk Fusion sauces are a new line. Check out the entire collection here.
Fischer & Wieser’s first product was Old Fashioned Peach Preserves made by Mark Wieser’s mother out of the ripe peaches from our first orchard. Mark Wieser is Fischer & Wieser’s Chairman of the Board and Founder.
Their products encourage their customers to think outside the traditional means of cooking, grilling, baking. Creativity is strongly emphasized, and each jar provides you with several ways to incorporate the product into many dishes and presentations. For example, instead of spreading their peach preserves on toast, you could use it to top off a sandwich, garnish soft and hard cheeses, and dress up cheesecake.
My favorites from their catalog are: Charred Peach Bourbon Sauce, Smokey Ancho Cherry Sauce, Das Peach Haus® Peach Salsa, Champagne Honey Mustard, and Pumpkin Pie Butter. The Pumpkin Pie Butter was delicious that I practically ate it from the jar. Below you will see how I blended it into plain cream cheese and topped the creation on a freshly baked local bagel.
I also must agree that the Original Roasted Raspberry Chipotle and Smokey Plum Chipotle Sauces are marvelous!
The company started doing shows and festivals around Texas selling their products. “As Case spoke with our customers, he heard that some of our customers were heating up our Texas 1015 Onion Jelly and serving it as a protein topping with pork or steak. That gave Case the idea of doing sauces,” says Wieser. “He turned the Texas 1015 Onion Jelly into a sauce and then went to work making some companions to it. That’s when he created the Original Roasted Raspberry Chipotle Sauce, an amazing blend of fruit and smoky peppers. That product won the Specialty Food Association’s Outstanding New Bestseller Award in 1997 and suddenly our little regional jelly company was on its way to becoming nationally distributed.”
When asked if there some tips and tricks Wieser would like to share when it comes working with the company’s diverse product line, she replied: “Don’t be afraid to experiment and use products in ways that you haven’t thought of before, just like our early customers. Jams are not only for toast. They can be used as a protein topping, stirred into vegetables or even as an ingredient in a cocktail. Our sauces can be used as a base to make another sauce when mixed with pan juices or even Worcestershire. They can be mixed with ground beef when making burgers or you can use them as a salad dressing by mixing them with balsamic vinegar.”
Think outside the box! “We recently heard from a customer who was thrilled with the results of using the Roasted Raspberry Chipotle Sauce as a pasta sauce with cheese and spinach tortellini.”
To celebrate National Peach Month with Fischer & Weiser, I invite you to take a look at and try this summer inspired recipe of theirs featuring Fischer & Wieser Amaretto Peach Pecan Preserves.
AMARETTO PEACH PECAN BREAD PUDDING
From the company: This recipe has been in the works a while, sometimes using different preserves as flavoring, sometimes toying with different cream-egg ratios. I think this version is the keeper.
- 1 jar Fischer & Wieser Amaretto Peach Pecan Preserves
- 1 package cream cheese
- 1 cup pecan pieces
- 6 loaves Mexican-style bolillo bread (A bolillo is a small loaf, about 6 inches long, of plain white bread, crusty on the outside and with a soft interior)
- 6 eggs
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- ½ cup sugar
- 1 tablespoon water
- ½ teaspoon lemon juice
- ½ cup heavy cream
- Preheat the oven to 350 degrees. Coat a 10 X 14-inch baking dish with vegetable spray. In a mixing bowl, combine the preserves with about ½ the preserves and about ½ the pecan pieces.
- Slice the bread across as though for sandwiches and divide the cream cheese mixture, replacing the lid on each loaf. In a large bowl, combine the eggs and all remaining ingredients.
- Tear the bolillo sandwiches into small chunks and set into the egg mixture. When all bread is in the bowl, press down to absorb all the liquid.
- Let sit for about 5 minutes, then transfer to the baking dish. Press down gently to cover and flatten the top. Bake in oven till set and golden brown, about 1 hour.
- As baking time nears its end, prepare the sauce by combining the sugar, water and lemon juice in a saucepan. Bring to a boil, then reduce heat.
- Let the liquid bubble without stirring until it turns golden, 6-8 minutes. Don’t let it burn. Stir in the cream until the sauce is smooth, then add the remaining preserves.
- Turn off heat and let preserves liquefy into the sauce.
- Remove the bread pudding from the oven and let cool about 10 minutes. Spoon sauce over the top and sprinkle with the remaining pecan pieces.
- Serve warm in squares. Serves 10-12.
Purchase Fischer & Weiser’s products directly via their website. Receive a 15% off coupon by subscribing to their email list. Free shipping for orders over $85.
https://www.jelly.com // 830-997-7194