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Ever need to make a glaze for a pie? The simplest are melted preserves or jellies, but this is a great alternative that you can keep on hand in the refrigerator. Recipe courtesy of The Joy of Cooking.
- Combine all ingredients in a medium heavy saucepan.
- Cook, stirring until the sugar is dissolved.
- While the mixture is still warm, glaze the cooled pastry.
I made this for Pâte â Crêpes (Crêpe Batter) and loved it! It was like having dessert for breakfast. Thank you for posting AmyZoe!