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MY COOKBOOK

MY COOKBOOK
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22.3.10

APRICOT GLAZE



1 cup apricot jam
3 Tbsp water

• In a small saucepan heat the jam and water until melted.
• Pour through a sieve, pressing through with a wooden spoon.
• Warm up glaze before use.

Apricot glaze is used for fruit coating, cake filling, tart shell glazing, and as an adhesive to stick marzipan or fondant to the cake’s surface.
   

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

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