Fruit glazes are the ideal no-fuss for topping cakes, muffins and other confections. You can even drizzle it on top of ice cream for an extra burst of flavor. Using frozen fruit allows you to capture the bright flavors of summer any time of year. Berries and tropical fruits like mango, pineapple or passion fruit work particularly well.
Things You'll Need
- Frozen fruit
- Blender or food processor
- Fine-mesh sieve or colander and cheesecloth
- Liquid measuring cup
- Confectioner's sugar
- Lemon or lime juice (optional)
Allow the frozen fruit to thaw completely. Transfer the thawed fruit to a blender or food processor and puree until smooth.
Strain the fruit pulp through a fine-mesh sieve or a colander lined with cheesecloth. Collect the puree in a liquid measuring cup to accurately assess the amount.
Combine confectioner's sugar and the strained fruit puree in a large bowl. Start by adding 1 1/2 cups of confectioner's sugar for each 1/4 cup of fruit puree. You can also add a few splashes of lemon or lime juice to taste. Whisk the mixture together until the sugar is completely dissolved. If the glaze is too thin for your liking, add more confectioner's sugar, 1/4 cup at a time, until it reaches your desired consistency. If it's too thick, add more strained fruit puree or water 1 teaspoon at a time.
Tips & Warnings
- Allow baked goods to cool completely before applying the glaze to prevent it from becoming warm and runny.
- Do not substitute granulated sugar for confectioner's sugar; confectioner's sugar contains cornstarch, which will help the glaze to thicken.
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