Poached Fruit Glaze

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Preparation info
  • Makes

    1 ½ cups

    glaze
    • Difficulty

      Easy

Appears in

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