Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors.
Glazed fruit cake toppings.
This glaze can be used for any dessert topped with fruit including tarts cakes and pies.
Cut the dried apricots and peaches in half and place in a bowl with cherries almonds and brazil nuts.
Apricot peach pear and apple will all be relatively transparent while currant quince raspberry and strawberry will give your cake a rosy hue.
A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes.
Scoop the jam or preserves into a small saucepan.
Brush the beautifully arranged nuts and lots more glaze then store the cake in a tin or polythene box until it s needed.
You can also replace the water in the recipe with a clear or light colored fruit juice.
For a harder clear glaze like candy apple glaze use a hard candy topping.
Reduce amount of sugar accordingly because the juice is already sweet.
You can use any type of jam or fruit preserves you like.
This is suitable for all cakes and is good for people who don t like the extra sweetness of icing.
The glaze also gives your cake an eye catching sheen.
8 chill in refrigerator.
The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor.
Clear doesn t mean flavorless you can add a few drops of extract or liqueur to sweeten the glaze.
If you re topping your cake with additional pieces of fruit apply the glaze after arranging the fruit.
Reduce the vanilla to 1 teaspoon.
This glaze works well for fruit in a tart pie fruit pizza cheesecake or regular cake to give it that glossy professional look.
For thin glaze 1 tbsp cornstarch or 2 tbsp ultra gel.
Make a red fruit cake glaze use red grape juice for cakes that contain red fruit strawberries blueberries raspberries.
Use any type of fruit preserve or jam you like.
For a butter rum glaze add 1 1 2 teaspoons of rum flavoring and omit the vanilla.
For a chocolate glaze increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate.
For a softer thin glaze to finish fruit topped cakes use simple syrup.
The glaze keeps the fruit fresh so be sure that the top is completely covered.
For thick glaze 2 tbsp cornstarch or 4 tbsp ultra gel.
If glazing a spice cake or cinnamon rolls sprinkle the glaze with cinnamon sugar while it s still soft.
7 using basting brush brush the glaze over the fruit making sure that any gaps are also filled.
You always can use the juice of the fruit that you use for the cake eg sour cherries from the jar always have some liquid.
Glazed fruit and nut topping place brazil nuts and almonds on a baking tray and place in a preheated 200 c oven for approximately 5 minutes until the nuts are golden.
The fruit topping is good for about a week so it can be prepared ahead of time.
Don t worry about the keeping quality of this glaze we have stored glazed cakes for three months.
Apricot peach pear and apple jam and preserves are relatively clear while strawberry raspberry currant and quince lend a reddish hue.
