Hello, it's me again! To those of you who offered me advice on French Onion Soup, thank you so much! I have another question I want to ask today!
Recently, I bought two 796 mL (approx. 26 oz.) cans of Del Monte Verry Cherry canned fruit which comes with light syrup inside. I want to use this to make tarts, which I've never done before.
When it comes to cooking the fruit, do I just cook the fruit in a pot as it is, straight from the can, or do I need to add something extra to help the thickening process along?
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