Fruit Glazes

Fruit preserves make lovely, delicate coatings and fillings for cakes. They can be spread or brushed inside a rolled cake, giving it a little tang without making the cake too rich. When made into glazes by being strained and heated with water, they’re used to finish pastries such as fruit tarts.

To make about 1 cup of smooth glaze (enough for one 13 by 17-inch sheet cake), start with one 12-or 13-ounce jar of apricot jam or other jam or preserves. If you want a perfectly smooth glaze, use a small ladle to push the jam through a strainer to eliminate any pulp. If the jam is too stiff to strain, heat it in a saucepan or in the microwave before straining. Beat the jam with a whisk to make it easier to spread. If you want a very thin coating, you can dilute the jam with a tablespoon or two of water, kirsch, or other flavorful liquid.