Glaze for fruit?

Hi - I have to make dessert for 15 on Saturday and i thought one nice option would be some small pastries with cream or custard, topped with glazed blueberries, strawberries, kiwi fruit. But I am a HOPELESS cook, so wondering if there's a REALLY REALLY easy way to make the glaze - it always looks so nice and shiny on the fruit tarts in the bakery.

Glaze for fruit?
I'm a pastry chef.... the trick is apricot jam. Warm it to a liquid consistency and brush it over your fruit. Good Luck!
Reply:Apricot Glaze:

I use glaze to give a professional finish to a tart or cake. You can make almost any kind of fruit glaze you like using any flavor of jam. I use apricot because it is clear and has a neutral flavor. You may have to adjust the amount of water based on the consistency of the jam. Heat it until it is liquid enough to apply it with a pastry brush.

1/4 cup apricot jam

1 tablespoon water



Mix the apricot jam with the water in a small microwaveable bowl and heat on high power or in a non-reactive 1-quart heavy-bottomed saucepan over medium heat until liquid. Brush it on with a pastry brush. The glaze can be stored in the refrigerator in an airtight container for up to 3 days.

Yield: about 1/4 cup



http://www.foodnetwork.com/food/recipes/...
Reply:I would suggest finding a recipe for apricot glaze. It will give an excellent shine on fruit and keep it fresh without altering the flavor of the fruit. Make sure it is not to thick. You can thin it down with a little hot water.
Reply:Geltin, mixed with maybe a little jam for flavor or suger to get a good clear sweet glaze, use less water, make it warm (almost boiling and mix very well) and then boil to a slight texture, when you dip your finger in the glaze will stick a little bit. then it is ready to use, but you need the fruit on stand by. Helps alot! thin layer, so dip softly and then lay on plate or surface clean to dry out and thicken. after you test it once or twice you'll know what you prefer. Then use a large pin or paperclip unfolded to poke the fruit so you're not having to sqish the fruit onto and off your fingers or dripping glaze everywhere!
Reply:I make a fruit pizza with an orange glaze...

1/2 cup white sugar

1 pinch salt

1 tablespoon cornstarch

1/2 cup orange juice

2 tablespoons lemon juice

1/4 cup water

1/2 teaspoon orange zest

cook sugar salt orange juice lemon juice water and zest..add cornstarch to thicken..
Reply:try looking on the internet on some well known sites and pull off a recipe from there
Reply:Fresh fruit trifle

2 dozen ladyfingers, split

3/4 cup raspberry jam

2 cups fresh peaches, sliced

2 to 3 bananas, sliced

1 pint fresh strawberries, hulled and sliced

4 eggs

1/4 cup sugar

2 cups hot milk

1 teaspoon vanilla

3/4 cup fresh raspberries (or frozen, thawed and drained)

3/4 cup fresh blueberries (or frozen, thawed and drained)

1 cup whipping cream





Line a large serving bowl with ladyfingers. Cover with jam. Layer any remaining ladyfingers, peaches, bananas, and strawberries. Refrigerate. Prepare a custard: Beat eggs with sugar and add hot milk. Heat in a double boiler, stirring regularly, until thickened. Chill, then add vanilla. Pour over trifle. Sprinkle with raspberries and blueberries. Whip the cream and spread over trifle. Eat right away. Serves 8.
Reply:use warmed apricot jam, works perfect and couldn't be easier.
Reply:Jam is usually used, but I have also used gelatin brushed over the fruit. It's tasteless and is really glossy.



All you need to do is make up a small quantity of POWDERED gelatin.



Failing that, you could always get a nice flavoured jelly mix and brush it over - just make sure you make it strong - ie dotn put too much water into the jelly crystals.



Goodluck!