This month, Paul Dickson talks about the benefits of having fruit fillings in your arsenal and not just for making pies.
I’m a big advocate for making every product you have in your kitchen work hard for its place. If something only has one use, think carefully about how much you really need it, or if it can be used elsewhere on your menu. Fruit fillings are a great example of this, as whilst you may predominantly use them to make pies and tarts, they can add flavour and cut costs in so many other areas of your menu too. Of course, there is always a place for fresh fruit, but in instances where you’re looking to use stewed apples or an abundance of cherries or strawberries out of season, a tub of fruit filling won’t just save on cost, but it also takes out the time of cooking down your fruit and ensures consistency that fresh fruit doesn’t always deliver. I’ve included a few ideas here where you might not naturally think to use fruit fillings, but you absolutely should.
Time Saving Treats
For quick and easy dessert pots that make a great afternoon treat in a care home or a crowd-pleasing grab-and-go option, fruit fillings can be used hot or cold in all manor of desserts, from warming crumble pots to indulgent cheesecakes. Why not combine the two with this toffee apple crumble cheesecake?
Drink It In
Spring and summer are the perfect time to refresh your cold drinks menu, and fruit fillings are your friend when it comes to adding bold, fruity flavours without having to stock loads of fresh fruit that only lasts a few days. Whether it’s a mocktail, a smoothie or a milkshake – keep your menu fresh and exciting without breaking the bank or creating waste.
A Fruity Twist
Sweet pastry treats to go are more popular than ever and you don’t need to be a top patisserie extraordinaire to add something homemade to your offering. In fact, here is a great way to reduce food waste whilst creating a delicious pastry that can be enjoyed any time of the day. Use your fruit filling of choice (here I’ve used cherry) and twist it into some puff pastry – great to use up surplus pastry. Bake and drizzle with chocolate for an indulgent but low-cost addition to your food to go menu.
Find out more
Paul is a Home Economist and food stylist working in London and the North West, creating exceptional visual stories in film & tv, on social media and in print. All of the recipes and videos featured in the article can be found on the Country Range recipe page.