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Apricot Glaze Recipe

1 c Jam, apricot

1/2 c Sugar

1/4 c Water

Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge

This entry was posted on Saturday, July 5th, 2008 at 5:04 pm and is filed under Creams and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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