Fruit Glazes

20 ingredients
8 steps

Ingredients

  • 2-quart, heavy-bottomed saucepan
  • Fine-mesh sieve
  • Mixing bowls
  • Pastry brush
  • Apricot preserves, 1/2 cup
  • Confectioners sugar, 3 tablespoons
  • Cold water, 1 tablespoon
  • Rum (optional), 1 teaspoon
  • Orange marmalade, 1/2 cup
  • Confectioners sugar, 6 tablespoons
  • Lemon juice, 3 tablespoons
  • Vanilla extract, 1 teaspoon
  • Cherry preserves, 1/2 cup
  • Confectioners sugar, 3 tablespoons
  • Dark rum, 1 tablespoon
  • Peach preserves, 1/2 cup
  • Confectioners sugar, 3 tablespoons
  • Dark rum, 1 tablespoon
  • Ground cloves, 1/2 teaspoon
  • Ground allspice, pinch

Directions

  1. 1
    Preheat the oven to 350F (conventional) or 335F (convection).
  2. 2
    Place the cake on an oven-safe plate.
  3. 3
    Heat the preserves in a saucepan over low heat until the preserves liquefy, about 3 to 4 minutes.
  4. 4
    Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids.
  5. 5
    Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.
  6. 6
    Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.
  7. 7
    Bake for 5 minutes to seal in the glaze.
  8. 8
    Remove the cake from the oven and let it cool to room temperature before serving.

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