How to Cook Fresh Fruit for Cake Fillings

A cake with a fruit filling is not only beautiful but sweetly satisfying as well. Pairing the light sweetness of cake with the fruity goodness of any kind of fruit filling adds a special touch to any dessert as well as beneficial nutrients. Select several fruits of your choice and cook them slowly to thicken them before using them to construct the cake. The result promises to be a delectable finale to any meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 to 3 cups fresh fruit (berries, apples, cherries or peaches)
• 3/4 cup cold water
• 1 to 2 tbsp. cornstarch
• 1/3 to 1/2 cup sugar
• 1/2 tsp. cinnamon (optional)
• 1 tsp. lemon juice
• Potato masher
• 2-quart saucepan
• Prepared cake
• Serving plate

1. Select two or three kinds of fruit that complement one another. Wash and prepare fruit for cooking. Remove pits from peaches or cherries. Peel and core apples. Remove the hulls of berries, if necessary. Slice into smaller chunks if the fruits are large. Place fruit in saucepan and mash with potato masher until it is lightly pureed.

2. Combine the cornstarch with the water and mix well. Add this to the fruit. Add the sugar as well and stir the ingredients well to combine.

3. Set a burner to medium heat and slowly warm the fruit mixture. Simmer, stirring constantly, until the mixture begins to bubble and thicken. Remove from heat when the fruit is thick and hot.

4. Add the lemon juice and the cinnamon (if desired). Stir well and allow the fruit filling to cool to room temperature before spreading it between cake layers.

References

• Fruit Filling

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