Apricot Glaze I

Preparation info

  • Yield:

    3 lb

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Standard quantity

Ingredients U.S. Metric %



  1. Cut the fruit into small pieces, including the skins and seeds. Place in a heavy saucepan.
  2. Add the first quantity of sugar and water. Cook slowly, covered, over medium heat until the fruit is soft.
  3. Pass through a food mill.
  4. Bring back to a boil.
  5. Mix the second quantity of sugar and pectin together and add to the