4 Bites: Canned fruit desserts

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.

1. 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.
2. 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

1. 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.
2. 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

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

1. 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.
2. 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

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