In a saucepot, combine peaches, lemon juice, sugar and crushed chipotle pepper flakes. Bring to a boil, reduce heat and simmer. Allow to reduce until thick, about 30 minutes. Remove from heat and let cool in a refrigerator 1 hour or overnight.
Remove from heat and let cool in a refrigerator 1 hour or overnight.
For the Sourdough Brie Grilled Cheese:
Preheat flat grill to 350ºF.
Butter each slice of bread and place on grill.
Top each of the 8 slices of bread with 1 slice of brie cheese, then top 4 of the bread slices with 2 tablespoons of Chipotle Peach Preserves and arugula, then cover with the remaining slices of bread.
Remove from heat and cut in half. Serve with extra preserves, if desired.
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