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.
Date: May 10, 2002