1 ½ cups
By Anne Willan
A glaze for pears, plums, cherries, peaches or apricots and any fruit that has been poached.
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