Apple-Mango & Salted Butter Caramel Yule Log

Ingredients (for 6 people):

1. 1 sheet of oven baking paper
2. ¼ cup flour
3. ¼ cup potato flour
4. 3/8 cup sugar
5. 2 eggs
6. Three 3.52 oz. cups of Charles & Alice 100% Fruit for All Mango with Apple
7. 15 sugar cubes
8. 1/8 cup salted butter
9. 5 tablespoons milk

Preparation:

1. First prepare the caramel with salted butter. To do this, place the pieces of sugar in a pan and moisten them with a little water without soaking.
2. Add the salted butter in the saucepan and melt over low heat.
3. Once the butter is melted, boil the mixture until it is a caramel color.
4. Add the milk to the saucepan and cook over low heat, stirring until a cream with the consistency of liquid honey. Leave the caramel cream and salted butter in a bowl to cool.
5. Prepare the sponge cake mix, starting with the egg yolks and powdered sugar. (Keep the egg whites aside).
6. Add the flour and potato flour while continuing to mix. Option: add a tablespoon of milk if the dough is too inconsistent.
7. Beat the egg whites until stiff, then fold them gently into the dough by lifting it.
8. Place a sheet of buttered baking paper on a baking sheet, pour on mixture and bake about 10 minutes at 350° F.
9. Place the cooked dough onto a clean, damp cloth and roll the dough over itself gently with the cloth to give it the shape of the log. Let the rolled dough stand a few minutes. Place a thin layer of Charles & Alice 100% Fruit For All Mango with Apple on the dough and roll it back on itself gently. Let cool by covering with damp cloth.
10. When the sponge cake has cooled, pour the caramel over the log evenly or by making a decoration. Keep in the refrigerator before serving.
11. You can replace the apple-mango mixture with other fruit varieties. Also, the melted caramel can be replaced with chocolate or simply powdered sugar according to taste.

Apricot Tarts

Ingredients (for 8 people):

1. Four 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
2. 1/3 cup salted butter
3. 1/3 cup sugar
4. 1/2 cup flour
5. ½ packet of yeast
6. 2 egg yolks
7. 2 packets of vanilla sugar
8. ½ cup mascarpone
9. 7/8 cup whipping cream
10. ¼ cup sugar
11. 2 fresh rosemary branches

Preparation:

1. Beat the egg yolks with the sugar until the mixture whitens.
2. Add the softened butter, then flour and yeast.
3. Mix with fingertips until it is a paste. Form into dough strands and cover with plastic wrap. Place in refrigerator for about 2 hours.
4. While the dough is chilling, prepare the rosemary mascarpone mousse. Heat the cream and infuse sprigs of rosemary into the cream for 30 minutes. Place in the fridge.
5. In a bowl, mix the mascarpone with the sugar.
6. Mix the whipped cream using an electric mixer and mix gently with mascarpone.
7. Next, preheat oven to 360° F.
8. Cut the dough strands into slices to create the shortbread and place them on a greased baking sheet.
9. Bake for about 10-15 minutes, and let cool prior to finalizing tarts.
10. To finish, add a layer of Charles & Alice 100% Fruit for All Apricot with Apple and a dollup of rosemary mousse.
11. Enjoy immediately.

Banana Vanilla Cake Pops with Chocolate

Ingredients:

1. 1 cup of pound cake
2. Six 3.52 oz. cups of Charles & Alice 100% Fruit for All Banana Vanilla with Apple
3. Mascarpone
4. ½ cup dark cooking chocolate
5. ¼ cup butter
6. 1/3 cup of condensed milk
7. Sugar and praline balls
8. Wooden skewers (cut into 2)

Preparation:

1. Crumble the pound cake to a powder. Add 3 tablespoons of Charles & Alice 100% Fruit for All Banana Vanilla with Apple. Mix, then add 1 tablespoon of mascarpone. Mix well until it becomes a paste.
2. Form balls about 2/3 cm or 1/4 inch in diameter. Place on a baking sheet lined with parchment paper. Place the plate in the freezer for 20 minutes.
3. Meanwhile, prepare the icing: heat the sweetened condensed milk on stove top until boiling. Turn off the heat, melt chocolate by mixing it into the milk. Do the same with the butter. Add milk or water if the mixture seems too thick.
4. Pour the praline and the sugar beads in two cups.
5. Remove the cake balls from freezer. Dip the end of a wooden stick in chocolate about 1 centimeter and then press into the center of a cake ball. Cover the ball with chocolate. Then pour praline or sugar beads on the cake pops.
6. Place the sticks on a foam block to hold them up. Please note, due to its weight, the cake ball may slip on the stick and possibly fall. Alternative: rest it upside down on parchment paper.
7. Keep the pops cool until tasting.

Banana Vanilla Rice Pudding

Ingredients:

1. 2/3 cup milk
2. ¼ cup of short-grain rice
3. 1/8 cup sugar
4. A pinch (or a few drops) of vanilla extract
5. 3.52 oz. cup Charles & Alice 100% Fruit for All Banana Vanilla with Apple

Preparation:

1. Cook rice in milk in the microwave for 12 to 15 minutes. Add the sugar and pinch of vanilla and let cool for about 20 minutes.
2. Put 3 tablespoons of rice pudding at the bottom of a jar, cover with 3 tablespoons of Charles & Alice 100% Fruit for All Banana Vanilla with Apple and again add 3 tablespoons of rice pudding.
3. Garnish with mint leaves and serve fresh.

Banoffee Pies in Mini Glasses

Ingredients:

1. Three 3.52 oz. cups of Charles & Alice 100% Fruit for All Banana Vanilla with Apple
2. 4 shortbread cookies
3. 3/4 cup whole cream
4. 4 tablespoons powdered sugar
5. Cocoa powder
6. 4 tablespoons dulce de leche (Requires one 14 oz. can sweetened condensed milk. Prior day preparation of the dulce de leche recommended due to preparation time.)

Dulce del Leche Preparation (Oven):

1. Pour (1) 14 oz. can condensed milk into 9 inch pie pan.
2. Cover with aluminum foil.
3. Put in large roaster pan.
4. Fill large pan with boiling water.
5. Bake at 425°F for 1 hour or until thick and caramel colored.
6. Beat until smooth.
7. Put in refrigerator covered for use with the Banofee preparation.

Dulce del Leche Preparation (Microwave):

1. Pour 1 can condensed milk into 2 quart glass measuring cup.
2. Cook on 50% power for 4 minutes (stir every 2 minutes until smooth). Then cook on 30% power for 20-25 minutes or until thick and caramel colored.
3. Stir every 4 minutes for first 15 minutes, then every 2 minutes during the last 6-10 minutes.
4. Put in refrigerator covered for use with the Banofee preparation.

Banoffee Pie Preparation:

1. Crumble shortbread cookies and spread them in the bottom of small glasses.
2. On top of the crumbled cookies, add a layer of Charles & Alice 100% Fruit for All Banana Vanilla with Apple, then a tablespoon of dulce de leche.
3. Then, with an electric mixer, mix the cream with powdered sugar until whipped.
4. Complete the assembly with a layer of whipped cream on the glasses and decorate with cocoa powder on top.
5. Cool and refrigerate until serving.

Try this recipe with other varieties of Charles & Alice 100% Fruit For All too.

Cherry Tiramisu

Ingredients (for 6 people):

1. Three 3.52 oz. cups of Charles & Alice 100% Fruit for All Cherry with Apple
2. 1 cup whole cream
3. ¾ cup of powdered sugar
4. 1 teaspoon of vanilla extract
5. 1 tablespoon sugar
6. 1 cup mascarpone
7. Pink biscuits of Reims or lady fingers

Preparation:

1. Mix the very cold liquid whipped cream with powdered sugar with an electric mixer.
2. Add the mascarpone and continue to whisk until it is a smooth cream.
3. Crumble the biscuits/lady fingers and spread them on the bottom of the glasses.
4. Add a layer of cream, a 3.52 oz. cup of Charles & Alice 100% Fruit for All Cherry with Apple, then a second layer of cream.
5. Place the glasses in the refrigerator at least 2 hours.

Creme Brulee with Apricots

Ingredients:

1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
2. 1 cup milk
3. 2/3 cup cream
4. 3 egg yolks
5. 2 whole eggs
6. 1/3 cup sugar
7. 2 dried apricots
8. Cinnamon sugar

Preparation:

1. Combine eggs and sugar in a bowl and whisk well. Add remaining ingredients except apricots and mix well.
2. Cut the dried apricots into small cubes and spread them into small baking dish(es) (i.e. ramekins).
3. Pour the liquid mixture into the small baking dish(es) and bake at 325° F for 30 minutes.
4. Mix sugar with cinnamon sugar to desired taste.
5. At the last moment, sprinkle your crème brûlée with cinnamon sugar and caramelize with a kitchen torch or broiler. Let cool for a moment and serve.

Ice Cream Mousse with Mango

Ingredients (for 6 people):

1. Three 3.52 oz. cups of Charles & Alice 100% Fruit for All Mango with Apple.
2. 2 sheets of gelatin
3. 2 cups cream
4. 1 packet of sugar
5. A pinch of vanilla extract
6. 3 egg whites
7. 1 pinch salt

Preparation:

1. Place a bowl in the freezer.
2. Put the gelatin in a bowl of cold water for 10 minutes to soak.
3. Pour three 3.52 oz. cups of Charles & Alice 100% Fruit for All Mango with Apple in a saucepan and heat over low heat for 5 minutes.
4. Add the drained gelatin and stir.
5. In very cold bowl, whip the cream until cold liquid and gently stir the contents of the pan. Add a packet of sugar and a pinch (a few drops) of vanilla.
6. Beat the egg whites with a pinch of salt, then add them gently to the preparation.
7. Divide it into glasses and place them in the freezer for about 3 hours.
8. Remove from the freezer 1/2 hour before serving and sprinkle with chocolate shavings.

Jelly Roll

Ingredients (for 6 people):

1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All variety of your choice
2. 4 eggs
3. ½ cup of sugar
4. 1/3 cup flour
5. 1/8 cup cornstarch
6. 1/2 teaspoon baking powder
7. A pinch of cinnamon

Preparation:

1. Preheat your oven to 360° F.
2. Mix the egg yolks, sugar, cornstarch, cinnamon and flour.
3. Beat the egg whites and add them gently to the preparation.
4. Cover a baking sheet with parchment paper.
5. Spread the mixture over the parchment paper and bake 20 minutes.
6. Turn the cake upside down on a damp cloth and remove the parchment paper.
7. Brush the top of the sponge cake with the Charles & Alice 100% Fruit for All variety of your choice.
8. Roll the cake to achieve the look in the photo and enjoy.

Mango Cake – Recipe by Chef Jean Sulpice

Ingredients (for 6 people):

1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Mango with Apple
2. 1 whole egg + 1 yolk
3. 3/8 cup sugar
4. 1 ¼ cup flour
5. 1/2 teaspoon of baking powder
6. 1/3 teaspoon of sea salt
7. 1/8 cup of butter
8. 1 3/4 Tablespoons grape seed oil

Preparation:

1. Mix the eggs and sugar until a frothy/foamy texture.
2. Add Charles & Alice 100% Fruit for All Mango with Apple.
3. Mix flour with baking powder and sea salt.
4. Melt the butter and mix with the oil.
5. Add flour mixture to egg/100% Fruit for All mixture, then finish by adding the butter.
6. Bake 10 minutes at 350° F, then reduce heat to 300° F and cook for another 25 minutes.

Mango Tarts

Ingredients:

1. Two 3.52 oz. cups Charles & Alice 100% Fruit for All Mango with Apple
2. One shortcrust pastry
3. 4 mangoes
4. ½ cup brown sugar
5. 1/8 cup butter

Preparation:

1. Preheat oven to 350° F.
2. Butter a muffin pan and cut the pastry into 6 discs the size of the molds.
3. Melt the butter with ½ cup of brown sugar in a pan over low heat, peel the mangoes and cut them into thin slices and add them to the pan.
4. Let the mangos caramelize until softened, then place mangoes in bottom of each mold tart.
5. Sprinkle with brown sugar and add a tablespoon of Charles & Alice 100% Fruit for All Mango with Apple in each mold.
6. Finally, cover the fruit with a pastry disc and make a small hole in the center of the dough with the tip of a knife.
7. Bake 20 minutes.
8. Remove the tarts from the molds and serve warm.

Mini Mango Marscapone Glasses with Chocolate

Ingredients (for 4 people):

1. Three 3.52 oz. cups Charles & Alice 100% Fruit for All Mango with Apple
2. 1 mango
3. 4 biscuits
4. 1 cup mascarpone
5. 2 egg yolks
6. 1/8 cup very fine sugar
7. 1 packet of vanilla sugar
8. ½ cup dark chocolate

Preparation:

1. Mix the mascarpone with the egg yolks and add the very fine sugar and vanilla.
2. Cut the mango into small cubes.
3. Melt the chocolate until the texture is smooth.
4. Add 2 tablespoons of Charles & Alice 100% Fruit for All Apple Mango in each glass.
5. Crumble 1 biscuit on top.
6. Add a layer of chocolate, some diced mango, and finish with the mascarpone mixture.
7. Let stand to cool 30 minutes.
8. Finally drop a spoonful of Charles & Alice 100% Fruit for All Mango with Apple on top.

Moist Chocolate with Rasperry

Ingredients:

1. 1 cup butter
2. 1 cup of sugar
3. 1 cup dark chocolate
4. 1 cup flour
5. 8 eggs
6. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Raspberry with Apple

Preparation:

1. Place the Charles & Alice 100% Fruit for All Raspberry with Apple into small ice cube trays (or in small round flexible molds of your choice) and let set in the freezer 2 hours.
2. Melt the butter and the chocolate in a bowl.
3. Beat the eggs with the sugar until the mixture whitens. Add the flour and chocolate/melted butter. Mix well.
4. Pour some of this mixture on the bottom of greased small cupcake tins or tins lined with cupcake liner. Take the 100% Fruit for All Raspberry with Apple out of the freezer.
5. Place an iced fruit cube in each mold before covering them with the rest of the dough.
6. Bake 6-8 minutes at 350° F (Note: you may have to adjust the time according to the size of the cupcake tins that you use). Let cool 5 minutes out of the oven before serving.

Pavlova with Blueberries

Ingredients (for 6 people):

1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Blueberry with Apple
2. 1 cup of blueberries
3. 1 apple
4. 2 eggs
5. 2/3 cup “superfine” sugar
6. Powdered sugar

Preparation (The Day Before):

1. Preheat your oven to 250° F.
2. Beat 2 egg whites then add the “super fine’ sugar gradually while continuing to beat.
3. On a baking sheet covered with parchment paper, make 6 meringue circles with a thickness of about ½ an inch.
4. Dig in the center to make nests.
5. Bake 1 hour, then lower the oven to 200° F and continue cooking for 1 hour.
6. Turn off the oven, open the door slightly until cooled. Remove from oven and let the meringue nests stand overnight.

Preparation (The Next Day):

1. Peel and cut apples into small cubes.
2. Fill each nest with Charles & Alice 100% Fruit for All Blueberry with Apple and spread a few blueberries and apple cubes over the meringues.
3. Sprinkle with powdered sugar just before serving.

Raspberry Financiers

Ingredients (for 8 people):

1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Raspberry with Apple
2. ¼ cup ground almonds
3. ¼ cup flour
4. 2 egg whites
5. ½ cup powdered sugar
6. 1/8 cup melted butter
7. ¼ cup raspberry pieces

Preparation:

1. Preheat oven to 380° F.
2. First mix the ground almonds, flour and powdered sugar in a bowl.
3. Melt the butter and add two 3.52 oz. cups of Charles & Alice 100% Fruit for All Raspberry with Apple and raspberries pieces along with the butter to the above mixture.
4. In another bowl, gently mix the egg whites with a pinch of salt.
5. Then add them to the previous mixture and mix gently.
6. Divide batter into pans and bake for 20 minutes.

Raspberry Tiramisu

Ingredients:

1. Four 3.52 oz. cups of Charles & Alice 100% Fruit for All Raspberry with Apple
2. 1 cup mascarpone
3. 16 biscuits
4. 3 eggs
5. 3/8 cup very fine granulated sugar
6. 8 fresh raspberries

Preparation:

1. Separate egg whites from yolks (set whites aside).
2. Beat the yolks with sugar until the mixture is white and frothy/foamy.
3. Then add the mascarpone and whisk until the result is one substance.
4. Beat the egg whites until very firm and incorporate them delicately in the previous mixture.
5. At the bottom of the glasses, add the biscuits and a layer of Charles & Alice 100% Fruit for All Raspberry with Apple before adding the above mixture. Repeat so the tiramisu is layered evenly.
6. Place the glasses in the refrigerator at least 4 hours.
7. Before serving, place 2 fresh raspberries on each tiramisu.

Red Fruit “Boats”

Ingredients:

1. Two 3.52 oz. cups of Charles & Alice 100% Fruit for All Raspberry with Apple
2. 2 apples
3. ½ cup blackberries
4. ½ cup raspberries
5. 1 vanilla pod
6. 1 cinnamon stick
7. 4 star anise
8. 4 teaspoons of honey

Preparation:

1. Preheat your oven to 340° F.
2. Peel the apples and cut them into small cubes.
3. Rinse berries with water. Collect the seeds in the vanilla pod.
4. Create boats by twisting and tying baking paper with cooking twine (like pictured) and distribute fruit and two 3.52 oz. cups of Charles & Alice 100% Fruit for All Raspberry with Apple inside the “boats”.
5. Add a teaspoon of honey, vanilla seeds, star anise and a quarter of cinnamon stick in each pouch.
6. Bake the pouches about 20 minutes, then let cool.
7. You can enjoy the pouches with a scoop of vanilla ice cream.

Vanilla and Apricot Panna Cotta

Ingredients (for 6 people):

1. Three 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple
2. 1 vanilla pod
3. 2 gelatin sheets
4. 2 cups whole cream
5. ½ cup superfine sugar
6. ½ cup water
7. 6 fresh mint leaves

Preparation:

1. Place the gelatin sheets in cold water.
2. Boil 7/8 cup of cream with sugar.
3. Split the vanilla pod in two, collect the seeds and add them to the cream.
4. Then add the drained gelatin and remaining cream.
5. Divide the cream between glasses and place in the refrigerator for 2 hours.
6. Just before serving, divide (three) 3.52 oz. cups of Charles & Alice 100% Fruit for All Apricot with Apple on the panna cotta and garnish each with a mint leaf.