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Translucent Pectin Glaze

Shirl Gard
This is a homemade thickening agent that I use for thickening dessert sauces or glazes. It can also be used for glazing fresh fruit tarts, in which case, you want to make sure that the temperature is no warmer than 95° F (35° C) to prevent cooking the fruit. In a professional pastry kitchen, you might have a big bucket of something called "Cold-Process Glaze" ready to be used at a moments notice, As a pastry chef, I used Cold-Process Glaze all the time. This quick-to-make recipe creates a similar product that I find handy to have on hand.

YIELD: ABOUT 1350g (3 lb) OF GLAZE
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Ingredients
  


  • 1000 grams water 4 cups + 2 Tablespoons
  • 1 lemon rind
  • 1 orange rind
  • 1 vanilla bean use whole
  • 400 grams sugar 2 cups
  • 40 grams low or no-sugar pectin such as Ball Real Fruit or Sure-Jell
  • 30 grams lemon juice 2 Tablespoons

  • 1470 grams = Total 52 oz 3# 4 oz

Instructions
 

  • BRING the water, citrus rinds, and vanilla bean to a boil.
  • MIX sugar and pectin and whisk into boiling liquid. Cook 2 minutes.
  • REMOVE from heat and add lemon juice.
  • STRAIN through a fine mesh strainer. Discard rinds; save vanilla bean for another purpose.

Notes

I adapted this recipe from a French pastry book called The Pâtisserie of Pierre Hermé (1997).
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