Samantha Seneviratne, creator of the brand new cookbook Bake Good: Sweets and Secrets and techniques from My Oven to Yours, believes that canned fruit may not deserve the not-so-stellar repute it usually will get. “We have all been advocating for the usage of frozen fruit when contemporary is unavailable…however canned is a unique story,” she stated. “It will get a nasty wrap for being overly candy, however I noticed that in relation to dessert, that sweetness is an asset. Why not embrace it?”
In line with Samantha, one option to respect canned fruit (and all its inherent sweetness) is by utilizing it because the filling for a flaky, jammy galette. Particularly, the iteration within the just-published Bake Good is filled with canned apricots, together with pistachios and a contact of lemon zest.
“Apricots are my favourite canned fruit to make use of solely as a result of the contemporary apricots that I can discover, even after they’re in season, are so not often as scrumptious as I think about they could possibly be,” Samantha stated. “Canned apricots have an intense taste that I like.” (Professional tip: Don’t discard the syrup that comes with the canned fruit. As a substitute, drizzle it over yogurt or contemporary fruit, stir it into cocktails, or add it to your smoothies as a sweetener.)
In fact, if apricots aren’t your factor, there’s room to experiment with different fruits. Canned peaches and pears each make a terrific galette filling, however she advises in opposition to others, like cherries. “I have not discovered a canned cherry that I like as a lot as frozen,” she stated.
Photograph by Harvest
The principle factor to bear in mind when baking with canned fruit is that this: It’s a lot softer, and due to this fact extra delicate, than contemporary fruit. “It’s a must to use a delicate hand,” Samantha suggested. Sweetness can be an element—one which’s a matter of private style, no matter whether or not you’re utilizing contemporary, frozen, or canned fruit. You’ll need to style no matter it’s you’re working with and add sugar accordingly. However typically, “canned fruit is nearer to a extremely ripe, in-season specimen than not,” stated Samantha.
Prepared to do that Canned Apricot Pistachio Galette for your self? Discover the complete recipe beneath.
Extra baking inspiration from Food52
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