William Curley, Suzue Curley

Apricot Nappage

Preparation info
  • Makes

    850 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This is a traditional glaze used for a variety of pâtisserie and cakes.

Ingredients

  • 200 g (7 oz) cox apples washed and roughly chopped
  • 200 g (7

Method

  • Put the apples and apricots in a pan with half the sugar and the water. (1-2)

  • Cook over a low heat for about 15-20 minute