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Samantha Seneviratne, author of the new cookbook , believes that canned fruit might not deserve the not-so-stellar reputation it often gets. “We’ve all been advocating for the use of frozen fruit when fresh is unavailable…but canned is a different story,” she said. “It 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?”
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 is full of canned apricots, along with pistachios and a touch of lemon zest.
