Jammin' Crepes Peach Chutney:

• 1 1/2 pounds peeled chopped peaches
• 1 1/2 cups light brown sugar 
• 1 cup cider vinegar 
• 2 3/4 ounces dried pineapple, diced
• 2/3 cup diced yellow onion 
• 2/3 cup diced yellow bell pepper 
• 1 1/2 teaspoons fresh minced garlic 
• 1/2 teaspoon ground cinnamon (preferably extra-fancy Vietnamese) 
• 1/2 teaspoon dried red pepper flakes 
• 1/2 teaspoon salt 
• 1/4 cup diced crystallized ginger 
• 1 jalapeno pepper, seeded and diced 

Jammin' Turkey Club:

• 1 large (about 14-inch) round crepe or flour tortilla
• 2 ounces grated mozzarella
• 2 1/2 ounces thinly sliced roast turkey breast 
• 2 slices good thick-cut bacon, cooked and crumbled 
• 1 large handful mixed greens 
• 2 tablespoons Horseradish Aioli, recipe follows

Horseradish Aioli:

• 2 cups mayonnaise
• 1/4 cup prepared horseradish