Adding glaze to fresh fruit gives it a beautiful, shiny appearance and keeps the fruit from drying out. The glaze can a bit of color to the fruit if desired, or use a clear glaze to enhance the sheen without changing the color. Glaze sweetens the fruit as well, though it’s important to use ripe fruit because the glaze adds only minimal sweetness; sour fruit will ruin an otherwise beautiful fruit tart or dessert.
Things You'll Need
- Fresh fruit
- Paper towels
- Jam (apricot, apple and currant)
- Water or grand Marnier (optional)
- Small saucepan
- Small bowl
- Fine sieve
- Pastry brush
Wash fruit thoroughly and pat dry with clean paper towels. The fruit needs to be completely dry so that the glaze sticks to it.
Heat ½ cup of jam in a small saucepan until it is melted and liquefied, stirring or whisking the whole time to keep it from burning. Apricot jam is traditionally used, though you may substitute with any other type of jam including apple or currant. Red currant jam will enhance the red color when glazing cherries, raspberries or strawberries.
Strain the heated jam through a fine metal sieve to remove any clumps or seeds. Your fruit glaze should be smooth, not lumpy.
Pour the glaze into a heat-safe bowl and allow it to cool until it is just barely warm.
Brush the glaze on the fruit using a pastry brush. Apply a thin layer of glaze to the fruit so it looks shiny, but not like it’s covered in gelatin.
Tips & Warnings
- Adding 1 tablespoon of water will thin out the jam if it is particularly thick. Simply add it in while heating the jam and mix well. To thin the jam and add a bit of flavor, use 1 tablespoon of grand Marnier.
- Photo Credit Ablestock.com/AbleStock.com/Getty Images