|Clear Pectin Glaze|| |
AUTHOR: Shirl Gard
I created this simple clear glaze to be used on berry or fruit tarts, which makes them shine and sparkle like jewels. The addition of a little pectin allows the glaze to set up when chilled.
- SIMPLE SYRUP WITH PECTIN: 1 - 1 SYRUP
- 200 grams water (3/4 cup + 1 Tablespoon)
- 200 grams sugar (1 cup)
- 10 grams powdered pectin (1 Tablespoon)
- - Ball RealFruit or Sure-Jell Low or No-Sugar Needed Pectin
- 410 grams = Total (14 oz)
- BRING water to a boil in small sauce pan.
- WHISK sugar and pectin together in a small bowl.
- DRIZZLE sugar / pectin into boiling water, whisking constantly.
- BOIL 2 minutes.
- COOL until just barely warm. Don't use hot glaze on fruit.
- GLAZE fruit or berry tarts.
- REFRIGERATE any remaining glaze for another purpose. It will keep several months in the refrigerator. Note: This glaze sets up in the refrigerator and will need to be melted to use.
- TO USE COLD GLAZE: Melt at 50% power in, 30 seconds at a time until melted, but not hot.
- This is a perfectly clear glaze for fruit or berry tarts that gives a brilliant shine. It is important to use the glaze when it is just barely warm so that it is liquid, but not hot. Hot glaze would cause the fruit or berries to wilt. Brush on very sparingly; you don't want the glaze to look "gloppy".
Recipe Ancestry Notes:
Original recipe by Shirl Gard.