• 200g of flour
  • 40g ground almonds
  • 80g of butter
  • 1 egg
  • 1 tablespoon of cane sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda (optional)
  • A zest of a non-treated lime, a pinch of cinnamon
  • 1, 350g tray of M’amour Guava paste

In a salad bowl, mix the flour, the yeast, the baking soda, sugar, almond powder and the lime zest or cinnamon. Dig a fountain in the center of the bowl and pour the beaten egg. Stir with a wooden spoon. When the mixture become too thick, add the soft butter by small pieces and knead by hand. If the dough looks, add some water or milk, in a small quantity (one tablespoon, each time).
Roll the dough into a ball and let it rest for at least 30 minutes in the refrigerator.

Roll the dough in a ball and let it rest for a minimum of 30 minutes in the refrigerator. Pre heat the oven at 180°C. Spread the dough and put it into a pie dish of 26 cm diameter. Prick the bottom with a fork. Melt the guava pasta with 3 tablespoons of water over a very low heat and poor it on the bottom of the pie.
Cut large stripes of dough about 1cm large. Decorate with the stripes, which you display in lattices.
Cook for 30 to 40 minutes.

Roasted potatoes


  • 1kg of potatoes
  • 120g of M’amour SWEET POTATOES jam
  • 5 table spoons of olive oil
  • Thyme or parsley

Cook the potatoes in their jacket. They must remain firm.
Peel them and cut them in 2 or 4 pieces.
in an oven dish, mix the potatoes and the sweet potatoes preserve. Put salt, pepper and add the thyme or parsley.
Spray olive oil and let it caramelize under the grill of the oven for twenty minutes. Serve with a grilled meat or roasted chicken.

Tourment d’amour (Love torment) cake

Ingredients (6 to 8 persons):

  • 250g of short pastry
  • 250g of cane sugar
  • 125g of flour
  • 6 eggs
  • The zest of a lime (not treated)
  • 1 jar of 315g of COCONUT M’amour Preserve

Garnish the pie dish with the short crust dough.
Pour the coconut preserve on the bottom of the pie plate.
Prepare the cake: separate the white from the yolk of the eggs.
Beat the yolks with sugar until the mixture becomes white, then add the flour and the grated lemon zest. Beat the white until stiff peaks form with a salt pinch and pour them gently into the mix of egg yolk + sugar+ flour.
Cover the pie with this preparation.
Cook for 45 minutes (Th 180°C).
You can flavor the Coconut preserve with a tablespoon of rum.

The grief of love is a speciality from the island of the Saints, French West Indies.

Small foamy charlotte cakes PASSION FRUIT/ COCONUT

Ingredients (6 persons):

  • 20cl coconut milk
  • 30g of cane sugar
  • 2 gelatin sheets
  • 2 eggs
  • 100 g of M’amour Extra passion fruit jelly
  • 12 finger biscuits

Let the gelatin soften for 10 minutes in a cold-water bowl. In the meantime, warm the coconut milk and cane sugar on a low heat. Out of the heat, add the gelatin after having removed the water between your hands.
Stir until cold; Beat 2 egg whites until stiff. Gently pour the egg whites with the mixture of coconut milk.
Melt the Passion fruit in 40 cl of water at low heat. Soak the finger biscuits into the syrup and line the bottom of 6 glasses or small bowls. Cover with the Coconut mousse. Leave the syrup to cool and each charlotte with 3 tablespoons of syrup.
Leave to cool for at least 4 hours.



  • 450g of flour
  • 150g of butter
  • 1 egg
  • 80g of cane sugar
  • 1 teaspoon of baking soda
  • 3 tablespoons of milk
  • 200 g of M’amour COCONUT/PINEAPPLE extra Jelly.

In a bowl, mix the flour, the yeast and or the baking soda and sugar. Dig a fountain in the middle of the bowl and pour the beaten egg and the coconut/pineapple Jelly. Stir with a wooden spoon. When the mixture becomes too thick, add the soft butter in small pieces and knead with your hands. If the dough seems to be dry, add a small amount of milk (a table spoon each time).
Roll the dough and leave it to stand for 1-hour minimum in the refrigerator (if possible for the entire night).
Pre-heat the oven to 180°C. Collect knobs from the dough that you arrange on a buttered plaque or covered with baking paper.
Cook for 12 to 15 minutes.



  • 500 g of whole ham or cut in large pieces
  • 200 g of M’AMOUR PINEAPPLE preserve
  • 2 tablespoons of mustard
  • Parsley or thyme

Mix the preserve, the mustard, the herbs and 120 cl of water.
Display the ham in a gratin dish.
Cook for 30 to 45 minutes (Th 180°C): the sauce must thicken and the jam start to caramelize.

Colombo (a very popular Creole dish)

Ingredients (6 to 8 persons):

  • 1 kg of meat (goat or capra, lamb, chicken) or fish
  • 1 kg of vegetables (egg plants, carrots, zucchini, potatoes, christophine…)
  • 6 garlic cloves
  • 3 green lemons
  • 1 onion
  • 3 chives
  • 3 tablespoons of colombo powder or massalé
  • 2 tablespoons of M’AMOUR TAMARIND preserve
  • 1 fresh hot pepper
  • 1 bunch of mixed herbs

Let marinate for one-hour minimum the pieces of meat or fish with 5 garlic-crushed cloves, the hot pepper and the juice of 2 green lemons.
Brown the meat with onions (onions and et chives) and the mixed herbs. When the meat is brown, add the Colombo powder, salt, pepper, stir and let roast for a few minutes.
Add up the tamarind jam and the sauce and water up to the height of the meat. Cover and let for 15 minutes.
Add up the vegetables in pieces and let cook for 15 to 30 minutes.
5 minutes before the end of the cooking add up the juice of the last lemon and a crushed garlic clove.
For the fish Colombo, reduce the cooking time.
Serve with creole rice.

Goat Cheese and MELON toasts

Ingredients (for 4 toasts): According to "Larousse des confitures" Ed. Larousse 2002

  • 4 thick slices of country bread
  • 4 anchovies in oil
  • 1 tablespoon of capers
  • 1 tablespoon of olive oil
  • 150 g of fresh goat cheese
  • 1 garlic clove
  • 150 g of M’AMOUR MELON jam
  • Chives or basil

Slighly toast the slices on one side.
Crush the anchovies and capers. Add the cheese, the crushed chives and the olive oil, blend all ingredients properly.
Peel the garlic glove and grate it on the toasts (on the toasted side).
Civer with the melon preserve, then mix with the cheese. Finish with a fine layer of preserve spread with a brush. Put in the oven grill for a few minutes.

Return from the islands Poultry

Ingredients (6 persons): according to "Larousse des confitures" Ed. Larousse 2002

  • 1 whole poultry (chicken or Guinea fowl)
  • 150 g of GUAVA M’AMOUR Jam
  • 1 coconut or 200 ml of coco milk and 100g of grated coconut
  • 1 teaspoon of Colombo powder
  • 1 vanilla bean
  • 1 onion
  • 3 garlic cloves
  • 50 g of butter

Prepare the broth: cover the bones, the neck and the wings of the poultry with cold water; let it boil for 15 minutes. Sieve.
To save some time, you can use a dehydrated bouillon cube.
Stuff your poultry with Guava jam.
Open the coconut, keep the coconut water and mix the flesh in a food mill. Mix the flesh and water, and then press the flesh and water in a towel to extract the coco milk.
Bring the coconut to a simmering point with the ‘’Colombo’’ and the slit vanilla bean, then take off the stove and let it infuse.
In a cooker, brown the poultry in butter. Add sliced onions, cover and let cook for 30 minutes. Keep hot.
Poor the coconut milk, the broth and the peeled and cut in 2 pieces in the cooker. Bring to simmering and let it cook for 20 minutes. Add the coconut pulp. Serve the poultry with the sauce. Can be served with roasted citruses (oranges and peeled and cooked in 50 grams of butter).