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Samantha Seneviratne<\/a>, author of the new cookbook Bake Smart: Sweets and Secrets from My Oven to Yours<\/em><\/a>, believes that canned fruit might not deserve the not-so-stellar reputation it often gets. \u201cWe’ve all been advocating for the use of frozen fruit when fresh is unavailable\u2026but canned is a different story,\u201d she said. \u201cIt gets a bad wrap for being overly sweet, but I realized that when it comes to dessert, that sweetness is an asset. Why not embrace it?\u201d<\/p>\n According to Samantha, one way to appreciate canned fruit (and all its inherent sweetness) is by using it as the filling for a flaky, jammy galette. Specifically, the iteration in the just-published Bake Smart<\/em> is full of canned apricots, along with pistachios and a touch of lemon zest.<\/p>\n \u201cApricots are my favorite canned fruit to use only because the fresh apricots that I can find, even when they’re in season, are so rarely as delicious as I imagine they could be,\u201d Samantha said. \u201cCanned apricots have an intense flavor that I love.\u201d (Pro tip: Don\u2019t discard the syrup that comes with the canned fruit. Instead, drizzle it over yogurt or fresh fruit, stir it into cocktails, or add it to your smoothies as a sweetener.)<\/p>\n Of course, if apricots aren\u2019t your thing, there\u2019s room to experiment with other fruits. Canned peaches and pears both make a great galette filling, but she advises against others, like cherries. “I haven’t found a canned cherry that I like as much as frozen,\u201d she said.<\/p>\n
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