When fresh produce is in short supply over winter, Warren Elwin takes on a can-do attitude.
Ambrosia parfait
Allow approximately 2-3 mallowpuffs per glass, and use whatever canned fruit you have to hand.
- Chop 8-12 mallowpuffs into small pieces, and press down into the bottom of 4 tall glasses. Drain 1 can of fruit salad and reserve the syrup. Mix fruit with 1 can of drained mandarin segments (or cherries, or blackberries) and spoon into glasses. Add a good drizzle of the reserved syrup.
- Whip equal parts mascarpone (or sour cream) and yoghurt together with a little icing sugar, desiccated coconut and some citrus zest to taste. Spoon on top of fruit and chill. Serves 4
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Canned fruit sorbet
- Pour 1 can apricots and 1 can of mango slices, including both syrups, into a bowl. Mash together to break up the fruit, add the zest and juice of a lemon, then pour into large zip-lock bag. Remove air, spreading the fruit out across the bag, and freeze flat.
- Blitz frozen fruit until smooth, pour into a freezer-proof container and refreeze until ready to use. Serves 4
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Canned fruit compote
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Place a medley of drained fruits (apricots, peaches, cherries and guavas) in a roasting dish and add back enough syrup to barely cover the fruit. Add a cinnamon stick or star anise and the zest and juice of a lemon or orange and bake in a moderate oven until the liquor has evaporated and the fruit is caramelised. Serve with icecream or yoghurt. serves 4-6
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Canned fruit crisp
- Blitz ⅓ cup each of walnuts and oats. Add ⅓ cup each of self-raising flour and desiccated coconut, ¼ cup caster sugar, a little mixed spice or ground mace and mix well. Rub in 70g chilled butter to form fine crumbs.
- Mix some drained canned fruits together (we've used apricots, peaches, guavas and blackberries), including a little of the syrup with the zest and juice of a lemon. Spoon into individual baking dishes, top with the crumble, and bake in a 180C oven until golden and crisp. Serve with icecream. Serves 4
