Diana's Desserts - www.dianasdesserts.com

Apricot Glaze

in Diana's Recipe Book

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Servings: Enough to Glaze a Fruit Tart or Cheesecake
A glaze is a thin, liquid, sweet coating that adds shine and color to pastries. Also used as a protective coating to prevent the fruit on the top of cakes and tarts from drying out and/or a soggy pastry crust when a moist filling is used. Apricot jam and red currant jelly are the two most popular ingredients used to glaze cheesecakes and fruit tarts. A pastry brush is used to lightly coat the fruit or top of cheesecake with the glaze.

1 1/2 cups (375g) apricot preserves or jam
3 tablespoons Grand Marnier (or other orange flavored liqueur) or water, or combination of the two

1. Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).

2. Remove from heat and strain the jam through a fine strainer to remove any lumps of fruit. (If using, add the liqueur at this point.) Let cool until it is only slightly warm and then glaze the cheesecake, or the fruit or tart crust, using a pastry brush.

Makes enough for 1 average fruit tart or cheesecake.

If desired, you can glaze individual pieces of cheesecake, or individual tarts instead of glazing the entire cake or tart.

Only lightly coat the cheesecake; or the fruit or tart shell with the glaze, so that it does not look jelly-like when dry.

If glazing strawberries, raspberries or any other red fruit you can make a red currant glaze. Gently whisk 1 1/2 cups (375g) of red currant jelly over medium heat until melted. Let cool slightly and then lightly glaze the fruit or cheesecake using a pastry brush.

Source: DianasDesserts.com
Date: May 10, 2002

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