Sweet, creamy and delightfully decadent, delicate flan is the national dessert of Spain. This version incorporates sweet summer Valencia Oranges for a citrusy twist that makes it extra refreshing. Double the recipe for larger crowds (you’ll need to use two pans). Ingredients: For the caramel: ½ c. granulated sugar 2 Tbsp. juice from a Hale Groves Valencia Orange For the flan: 2 c. half-and-half 2 c. heavy cream 1 c. granulated sugar 4 strips zest from Hale Groves Valencia Orange 12 extra-large egg yolks ¼ c. orange liqueur Mint sprigs, for garnish Directions: For the caramel: In a heavy medium-size…

Fresh summer peaches are the star in this decadent cake! Baked until they’re sweet and sticky with butter and brown sugar, they add moistness while the bourbon adds a zing of flavor. Serve warm with a scoop of French vanilla ice cream for a delightful summertime dessert! Ingredients: 4 Hale Groves Orchard Fresh or Sweet Georgia Peaches, peeled and cut into 4 slices each 1¾ c. butter, softened, divided 2 c. firmly packed light brown sugar, divided 1 (8-oz.) pkg. cream cheese, softened 1½ c. granulated sugar 6 large eggs 1½ tsp. vanilla extract, divided 3 c. all-purpose flour ½…

In-season mangoes are fabulous when added to desserts. With their distinctive flavor and scent and sweet-as-candy flesh, fresh mangoes add a summery, tropical flavor to these tasty, fruity snack bars. Easy to make, they’re a delightful afternoon snack or teatime treat! Ingredients: 2½ c. Hale Groves South Florida Mangoes, cut into small chunks 3 Tbsp. granulated sugar ½ Tbsp. corn starch 2 c. flour ½ Tbsp. baking powder ¼ tsp. salt ¾ c. cold unsalted butter, cold, cut into chunks 2/3 c. brown sugar 1 large egg ½ tsp. vanilla extract Directions: Pre-heat oven to 350° In a bowl, combine…

A refreshing take on the classic pineapple recipe, this cake presents delicious candied oranges and citrusy caramel when it’s flipped over! Light and zingy, it pops out of the pan already decorated and ready to enjoy. Ingredients: For the cake: 2 c. all-purpose flour 1½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ c. butter, softened 1 c. granulated sugar 3 large eggs 1 tsp. vanilla extract 1 Tbsp. orange zest ¼ c. orange juice ¾ c. buttermilk For the topping: ¾ c. granulated sugar 6 Tbsp. water ½ tsp. vanilla extract 2 Tbsp. orange juice 4…

You will need an 8″ springform pan to make this lighter-than-air Bavarian dessert. Wonderfully cool on the tongue, honey-sweet tangerines with an underlying tanginess make this a delightful, melt-in-the mouth dessert. Ingredients: 6 Hale Groves Honey Tangerines ¼ oz. envelope unflavored gelatin 8 large egg yolks ¼ c. sugar 1 Tbsp. fresh lemon juice 1 c. heavy cream, chilled Directions: Remove side of 8″ springform pan and invert bottom, then reattach side (this makes the Bavarian easier to remove). Lightly oil pan. Grate enough zest from a tangerine to measure 1 teaspoon, then juice tangerines (you should have 1¼ cups…

Need to use up some of that citrus? This light, refreshing dessert is the perfect finish to a heavy meal! Corn syrup helps keep it from becoming icy (a drawback to homemade frozen desserts), but it is still best eaten as soon as possible after it’s made. Dress it up for company with a garnish of candied tangerine peel! Ingredients: 3 c. juice from Hale Groves Honey Sweet Tangerines, freshly squeezed 3 Tbsp. lemon juice ¾ c. sugar 1 Tbsp. corn syrup Directions: Strain tangerine/mandarin juice through a fine mesh sieve into a large bowl. Use a rubber spatula to…

Like a creamsicle in a cupcake! Each sweet and citrusy bite of these delectable desserts melts in your mouth, and look mighty impressive, too! A perfect finish to a spring holiday celebration or afternoon tea, these moist and tender cakes are well worth the work. Ingredients: For the honeybells: 2 large Hale Groves Honeybells, sliced about ¼” thick 2 c. granulated sugar 1 c. water For the cupcakes: ½ c. (or 1 stick) unsalted butter, room temperature 1 c. granulated sugar ½ vanilla bean, split and seeded 1 Tbsp. zest from Hale Groves Honeybells 2 large eggs ¾ c. heavy…