Name: Poached Fruit Glaze
Yield: Makes 1 ½ cups/375 ml glaze
Cuisine: France
Ingredients: ¾ cup/60 g red currant jelly (for red fruits) or apricot jam (for green or yellow fruits); 1 tbsp cornstarch or 2 tbsp arrowroot, mixed to a paste with ¼ cup/60 ml water; 1 tbsp kirsch (optional); 2 cups/500 ml syrup from poaching fruit

Preparation info

Makes
1 ½ cups
glaze

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

A glaze for pears, plums, cherries, peaches or apricots and any fruit that has been poached.

Ingredients

2 cups/500 ml syrup from poaching fruit
¾ cup/60

Method

Boil the syrup until reduced to 1 cup/250 ml. Add the red currant jelly or apricot jam and heat, stirring, until smooth. Whisk in the cornstarch or arrowroot paste, which will thicken the glaze. Take from

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Poached Fruit Glaze

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of