This is one of those components that’s so simple that it almost doesn’t need a tutorial. However I remember the first time I ever read a recipe that called for it, I thought: what the heck is that? It was never explained. Now me, I’d rather err on the side of too much information, so here goes. Pour some apricot preserves into a small saucepan.
Heat to the point of simmering, and stir until the preserves are melted.
Pour the preserves through a fine mesh strainer…
..pressing the fruit firmly with a spoon so as to squeeze out the maximum amount of syrup.
And there you have it: apricot glaze. Use it while it’s warm — not hot — since you want spreadability but not the sort of heat that will wilt whatever you’re painting it onto. Apricot glaze is used as an undercoat for a variety of tortes, and is often used to give shine to fresh fruit on fruit tarts.
UPDATE: Reader Joe writes:
Whenever I need to strain jelly to get out the fruit chunks or the seeds (raspberry), I use the microwave: it’s fast and it only requires a bowl instead of pan for easier cleanup.
Wonderful. Thanks Joe!