Culinary Hotline - Tinned Fruit Treats

Dessert that comes together with just a can of tinned fruit!

Ingredients:

For the topping:

For the cake batter:

Preheat oven to175°C.
Use a round cake tin, pour melted butter into the bottom of the pan, then sprinkle over the
brown sugar evenly.
Arrange pineapple rings on top of the sugar-butter mixture.
Place one maraschino cherry in the center of each ring.
If extra rings don’t fit, cut them in half and place around the edges.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream softened butter and granulated sugar until light and fluffy (2–3 minutes).
Beat in eggs one at a time.
Mix in sour cream, pineapple juice, and vanilla extract.
Gradually add dry ingredients and mix until just combined (don’t overmix).
Gently spread the batter over the pineapple layer in the pan.
Smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let the cake cool in the pan for 10–15 minutes (no longer, or the topping may stick).Run a knife around the edges.
Place a serving plate or cake stand on top and flip the cake over in one motion.
Wait a moment, then lift off the pan carefully.

For the filling:

To serve:

In a medium bowl, add in all the ingredients for the filling and mix until well combined, then set aside.
Lightly flour your work surface and roll out the puff pastry sheet slightly.
Cut into 6 even rectangles or circles (about palm-sized).
Spoon about 1–2 tablespoons of filling into the center of each piece.
Fold over into a half- moon or pocket shape, pressing the edges to seal.
Crimp the edges with a fork.
Use a knife to cut a small steam slit on top of each pie.
Brush the tops with beaten egg for a golden finish.
Preheat your air fryer to 180°C.
Place pies in the basket in a single layer (work in batches if needed).
Air fry for 10–12 minutes, or until golden brown and puffed.
Let cool for 3–5 minutes.
Drizzle generously with store-bought caramel sauce just before serving.

For the filling:

For the crumble:

To serve:

Preheat your oven to 180°C.
In a mixing bowl combine, peaches, raspberries, cornflour, brown sugar, vanilla essence, ground cinnamon and zest.
Gently toss to coat the fruit, pour the fruit mixture into a lightly greased baking dish.
In a separate bowl, mix oats, flour, brown sugar, cinnamon, chopped nuts and salt.
Pour in the melted butter and stir until the mixture resembles chunky crumbs.
To assemble, sprinkle the crumble evenly over the fruit, bake for 30 – 35 minutes or until the topping is golden brown and the fruit is bubbling around the edges.
Allow it to cool before serving.
Serve with vanilla ice-cream, custard or whipped cream.