Apricot Glaze
This simple apricot glaze gives fruit tarts, pies, and pastries their signature glossy finish while helping protect fresh fruit from drying out. My recipe includes cognac, which is completely optional, but I love the subtle depth it adds with notes of spice and caramelized fruit.
Ingredients
- ½ cup good-quality apricot jam (I like St. Dalfour Apricot Jam)
- 1–2 Tbsp granulated sugar
- 1 Tbsp cognac (optional)
Instructions
- Heat apricot jam so it can easily be pressed through a sieve.½ cup good-quality apricot jam
- Press apricot jam through a sieve to remove any larger pieces of apricot.
- In a saucepan, mix sieved apricot jam, sugar, and cognac.1–2 Tbsp granulated sugar1 Tbsp cognac
- Cook over moderate heat for 3 to 5 minutes, until thickened and sticky.
Notes
- I recommend tasting your apricot jam before making this recipe. Some apricot jams can be slightly tart (and you may want to add more sugar), others may be super sweet (and you can add a little less).
- Be sure to keep the glaze warm while glazing. When it cools, it can be more difficult to spread and doesn't have as much of a smooth and professional-looking finish.
- Apricot glaze can be stored in the fridge in a glass jar indefinitely and reheated for later use.
Nutrition
Calories: 468kcal | Carbohydrates: 115g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Sodium: 64mg | Potassium: 124mg | Fiber: 0.5g | Sugar: 81g | Vitamin A: 328IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg