Fancy Canned Fruit

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MXCSOY127_9x16_08_Canned Apple Parfait

Make canned fruit fancy with these easy and delicious dessert recipes! From creamy Blueberry Panna Cotta to sweet and decadent Lychee Cake Slice, there is something for everyone in this collection!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/9

Cherry Tart

30 Minute

Easy

1 tart

Ingredients:

  • 1 store-bought pie crust
  • 1 ½ cup pastry cream
  • 10 oz maraschino cherries, pitted
  • 1 can cherry pie filling
  • 5g agar agar powder

Directions:

  1. Preheat oven to 350°F.
  2. Place pie crust inside an 8” tart pan and blind bake for 15 minutes, then let cool. 
  3. Mix the pastry cream with the cherry pie filling and fill the bottom of the tart shell with it. Top with a layer of maraschino cherries, then set aside.
  4. Pour 1 C of juice from the maraschino cherries into a saucepan and add the agar agar. Cook over medium-high heat until it boils. 
  5. Pour onto a sheet pan lined with parchment, and refrigerate until set. 
  6. Use a 6” or 7” cookie cutter to cut a gel circle and place on top of the cherry tart. Serve and enjoy!

 

Recipe 2/9

Blueberry Panna Cotta

15 Minutes

Easy

1 Serving

Ingredients:

  • 1 premade panna cotta
  • 1 can blueberry pie filling
  • 2 slices pound cake
  • Edible flowers, for garnish

Directions:

  1. Dip a pastry brush into the blueberry pie filling, and paint a stripe down your serving plate with the syrup.
  2. Place panna cotta in the middle of the stripe. Spoon blueberry filling on top of the panna cotta, and add a few dollops of blueberries around the plate. 
  3. Crumble the pound cake and add to the dish. Finish with edible flowers!

 

Recipe 3/9

Peach Cobbler Muffins

10 Minutes

Easy

6 cupcakes

Ingredients:

  • 6 premade vanilla muffins
  • 15 oz can diced peaches, drained
  • 1 cup vanilla buttercream
  • Cinnamon, for garnish

Directions:

  1. Using an apple corer, remove the center of each muffin and fill with the diced peaches. 
  2. Transfer the buttercream to a piping bag with a circular tip, and pipe on top of each cupcake, hiding the hole with frosting. 
  3. With the round part of a measuring spoon, create a dent in the buttercream on each cupcake and fill with more peaches. 
  4. Dust with cinnamon, and enjoy!

 

Recipe 4/9

Pineapple Cake

1 Hour 15 Minutes

Easy

1 cake

Ingredients:

  • 1 box vanilla cake mix
  • 1 C chocolate ganache
  • 1 C vanilla buttercream
  • 1 can pineapple chunks, juice reserved
  • 1 can pineapple rings
  • 1 C chocolate buttercream

Directions:

  1. Bake cake according to the instructions on the package, using a 7” cake pan. 
  2. Once baked and cooled, cut the center of the cake, and remove, leaving a thick edge of cake, and not cutting through the bottom. It should look something like a bowl!
  3. Use some of the reserved pineapple juice to soak the sponge cake. 
  4. Pour a layer of chocolate ganache in the bowl of the cake. Top with a pineapple ring and add a layer of vanilla buttercream. 
  5. Blend half the can of pineapple chunks until a jam forms. Add to the top of the cake and refrigerate to set. 
  6. Decorate the top with ganache and more pineapple. Enjoy!

 

Recipe 5/9

Strawberry Danish

10 Minutes

Easy

1-2 Servings

Ingredients:

  • 1 can strawberry pie filling
  • 1 store-bought danish pastry
  • ½ cup vanilla buttercream
  • ½ cup pepitas (or pistachios), chopped
  • Powdered sugar for sprinkling

Directions:

  1. Using the syrup from the strawberry pie filling, make 5 dots in the middle of a plate on top of a lazy Susan. Drag a brush through the dots while spinning the lazy Susan to create a design.
  2. Arrange the Danish on the plate, and top with strawberry filling. 
  3. Pipe buttercream along the edges of the pastry.
  4. Sprinkle with powdered sugar and pumpkin seeds, and enjoy!

Recipe 6/9

Mango Pavlova

1 Hour 30 Minutes

Medium

3 Servings

Ingredients:

  • For the pavlova
  • 3 large egg whites
  • 1 C granulated sugar
  • 1 tsp cornstarch
  • ½ tsp white vinegar
  • ½ tsp vanilla extract
  • For the topping
  • ½ C whipped cream
  • 28 oz can sliced mangos

Directions:

  1. Preheat the oven to 225°F
  2. Beat the egg whites at medium speed. When they start to puff up, add half of the sugar. Continue beating at medium-high speed. When the eggs have about doubled in volume, add the rest of the sugar. Once the mixture reaches stiff peaks, add vinegar, cornstarch and vanilla. Transfer the meringue to a piping bag fitted with a star tip.
  3. Pipe the meringue in a bowl shape on a sheet tray lined with parchment, and bake for 90 minutes. Turn off the oven and let cool inside, leaving the door closed (no peeking!) for another hour, to avoid it deflating.
  4. Blend half the canned mango until you have something like a jam.
  5. Once the pavlova is cool, fill the bottom with the mango jam, pipe whipped cream on top of that and decorate with the mango slices!

Recipe 7/9

Cranberry Meringue Pie

30 Minutes

Easy

6 Servings

Ingredients:

  • For the almond paste
  • 1 C almond flour
  • ½ C powdered sugar
  • 1 egg white
  • ½ tsp almond extract
  • For the pie
  • 1 store-bought pie crust
  • 1 can cranberry jelly
  • 1 can cranberry sauce
  • ½ C egg whites
  • ¼ C granulated sugar

Directions:

  1. Preheat oven to 350°F.
  2. Stretch the pie dough over six small tart molds. Chill in fridge while preparing the almond paste. 
  3. Mix all the ingredients for the almond paste. Add 2 tbsp of cranberry sauce and spoon over crust. 
  4. Bake for 15 minutes until slightly golden. Let cool. 
  5. Cut the cranberry jelly into slices and place one over each tart. Top with more cranberry sauce. 
  6. Beat egg whites until they start to double, then add sugar and bring to soft peaks. Use the merengue to top your cranberry pie. Enjoy!

Recipe 8/9

Lychee Cake Slice

35 Minutes

Easy

5 Servings

Ingredients:

  • 1 premade cake
  • 1 can lychees, peeled and pitted
  • ½ C blueberries
  • ¼ C Greek yogurt
  • ½ C buttercream

Directions:

  1. Drain the lychees and pipe Greek yogurt into each. Place a single blueberry into the hole of each lychee, and freeze. 
  2. Pipe big dollops of buttercream along the top edge of the cake, and add the frozen lychees to each. Enjoy!

Recipe 9/9

Apple Yogurt Parfait

5 Minutes

Easy

4 Servings

Ingredients:

  • 1 can apple pie filling
  • 1 C Greek yogurt
  • ½ C graham crackers, crushed

Directions:

  1. In each of your glasses, spoon a layer of apple pie filling, about 2 Tbsp. Transfer the greek yogurt to a piping back fitted with a star tip, and add a layer of Greek yogurt. Top with a handful of graham crackers. 
  2. Repeat the first step, finishing with a dusting of graham cracker pieces on top. Then serve and enjoy!

 

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