Culinary Institute of America Recipe
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Apricot Glaze

This glaze is a common component of many pastries including the classic napoleon.
Source: The Culinary Institute of America food enthusiast kitchens
Apricot Glaze recipe by The Culinary Institute of America



Makes 2 cups

  • 3/4 cup apricot jam
  • 3/4 cup water
  • 3/4 cup corn syrup
  • 1/3 cups brandy


  1. Combine the jam, water, corn syrup, and brandy in a saucepan; bring to a boil over high heat, stirring until the jam is completely melted. Strain the glaze through a wire sieve into a bowl.
  2. The glaze is ready to use once it has cooled to room temperature. Or, you can store it in a covered container in the refrigerator for up to 3 weeks. Warm the glaze over low heat or in the microwave until it is thin enough to brush easily.

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