Fruit Glaze
from Cooking A to Z by Jane Horn

This glaze is used on fruit tarts and other desserts, such as cheesecake, that are topped with fresh or canned fruit. The glaze protects the fruit and gives it a sheen. Use a light-colored jam or preserve such as apricot for fair fruits and pastries, and a red or dark-colored glaze such as red current or raspberry on red or dark fruits.

1/2 cup fruit preserves or jelly
2 Tbsp. water or lemon juice

In a small, heavy-bottomed saucepan, heat preserves and the water over medium heat until preserves are melted; remove from heat and force through a sieve to strain out any pieces of fruit or seeds.

Return to heat and cook until mixture reaches a thin coating consistency. Remove from heat and brush on pastry as directed in recipe.

Makes 1/2 cup