Apricot glaze - great chefs
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Jam, apricot |
| ½ | cup | Sugar |
| ¼ | cup | Water |
Directions
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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