Recipes

My fruit spreads and caramel sauces are delicious on toast, swirled into yogurt, or drizzled over ice cream — but that’s just the beginning.

They bring elegance to desserts as glossy toppings for panna cotta or cheesecake, add luscious layers in cakes, and create richness when folded into whipped cream.

And they’re just as delightful beyond dessert — paired with cheeses, they balance sweet and savory beautifully, and when mixed into cocktails, mocktails, or warm drinks, they add depth and a touch of surprise.

Explore the recipes below for inspiration — and let them spark your own creative ways to enjoy these flavors.

Select your flavor below to view Emily's customized recipes!

Raspberry Spread Apricot Spread Strawberry Spread
Ginger Caramel Espresso Caramel Blood Orange Caramel
Nonalcoholic + Cocktails Cheese Pairings

I’m sharing a panna cotta and a cheesecake here at the beginning because all of my fruit spreads and caramel flavors pair beautifully with them.
 
If you’re using the fruit spreads, garnish with your favorite fresh fruits. For espresso or ginger caramel, finish with chocolate shavings and candied ginger and with the blood orange caramel, add orange segments on top.

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Vanilla Bean Panna Cotta

This dessert is quick and simple to make, which is why I’ve shared it with many non-baker friends—it’s become their go-to dessert.

Serves 8

3 cups heavy cream
1/2 cup milk
1 vanilla bean
1 tablespoon powdered gelatin
3 tablespoons water
2/3 cup sugar
pinch salt
about 1 cup of any of the Fruit Spreads or Caramel

 

1. Place the cream and milk in a heavy bottomed saucepot. Cut open the vanilla bean and scrape out the insides. Place the beans and the scrapings in the cream.
Heat the cream mixture until very hot. Turn off the heat, cover the pot tightly with plastic wrap and infuse for about 20 minutes.

2. While the mixture is infusing, in a small bowl or pot gently stir together the gelatin and the water. Let sit for 5- 10 minutes. Place the gelatin over low heat or in a double boiler and warm through until the gelatin has dissolved and is clear.

3. Stir the sugar into the cream mixture. Whisk the cream into the gelatin. Let cool for 5- 10 minutes, stirring occasionally and then pour the mixture into the ramekins or custard cups.

4. Refrigerate until set, at least 4 hours. They can be made a day in advance.

5. Unmold the panna cottas by running a small knife around the insides edge of the ramekin and inverting the panna cottas onto plates. You can also serve them in the ramekins or custard cups.

6. Gently spoon your choice of the Caramel Sauces or the Fruit Spreads over the panna cottas and top with the garnishes suggested in the headnote.

Buttermilk Cheesecake

This cheesecake is lighter than a New York style cheesecake but with all the flavor. It’s delicious served warm, at room temperature, or cold.

One 9-inch cake

5 ounces ( about 7) graham crackers
2 ounces (4 tablespoons) unsalted butter, melted
1 1/2 pounds cream cheese, at room temperature
1 3/4 cups granulated sugar
1/4 teaspoon kosher salt
6 large eggs
1/4 cup unbleached all-purpose flour
3/4 cup sour cream
3/4 cup buttermilk
3/4 to 1 cup fruit spread or caramel

1. Preheat the oven to 350°F.

2. Pulse the graham crackers in a food processor until finely ground. Transfer to a bowl and stir in the melted butter. Using your fingers or the bottom of a glass, evenly press the crumbs into the bottom of a nine-inch springform pan. Bake for 10 minutes. Let cool to room temperature.

3. Reduce the oven temperature to 300°F.

4. With a mixer, beat the cream cheese until smooth. Mix in the sugar and salt. Scrape down the sides of the bowl with the rubber spatula and mix in the eggs one at a time, mixing well before adding the next one. With the mixer on low speed, stir in the flour and then the sour cream and buttermilk. Spread the batter in the pan.

5. Bake until the cheesecake has puffed up, browned and when you shake it gently it is a little loose in the very center, about 1 hour to 1 hour and 15 minutes.  Right after removing it from the oven, run a knife around the inside edge of the pan and let it cake cool for 30. Minutes. It may sink as it cools. Open the latch to release the pan. If you are serving it warm or at room temperature, leave the cheesecake on the counter. If cold, put in the refrigerator for an hour or so. 

To Serve

Spread fruit spread or caramel over the top of the cheesecake right before slicing.