Bo Friberg

Apricot Glaze

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Melted sugar is extremely hot and can cause serious burns, so unless you have a chef’s brass fingers, take great care in testing the glaze against your skin. Using two spoons is a safer bet.

Ingredients

  • 1 pound (455 g) apricot jam
  • 3 ounces (85

Method

  1. Place the jam, sugar, and water in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring constantly.
  2. Lower the heat and continue cooking until the mixture can be pulled into a ¼-inch (6-mm) thread between your thumb and index finger or with the back of two spoons.
  3. Quickly remove the pan from the heat, strain (discard the solids), and u