Apricot glaze - great chefs

Yield: 2 cups

Measure Ingredient
1 cup Jam, apricot
½ cup Sugar
¼ cup 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

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