...for about 1/2 cup red currant or apricot glaze...
Julia says that "apricot (or red currant) glaze is painted on top of a tart to give brilliance and glitter"
...so I mixed the apricot jam with some sugar...
...stirred with a wooden spatula...
...being careful not to boil it above 225 - or it will make hard candy...
...it was pretty sticky as it was - but very 'brilliant'...
Substitutions:
None
Recipe here: Mastering the Art of French Cooking pp. 593-594
Made this today, it looked nothing like yours!!!! But, it was very delish.
ReplyDeleteAlso made Damson Slump, also very good. Special treat as today is our 42nd wedding anniversary!
Who'd a thunk it!