{"id":380,"date":"2001-09-09T00:00:00","date_gmt":"2001-09-09T00:00:00","guid":{"rendered":""},"modified":"2024-11-18T14:14:07","modified_gmt":"2024-11-18T20:14:07","slug":"380","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/380","title":{"rendered":"Apricot Glaze &#8211; MTM"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>\u00bd C apricot jam or preserves<\/li>\n\n\n\n<li>1 TBS Grand Marnier or water (can also use other liqueurs)\u00a0<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).<\/li>\n\n\n\n<li>Remove from heat and strain the jam through a fine strainer to remove any fruit lumps (if using liqueur, add it at this point).<\/li>\n\n\n\n<li>Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush. <\/li>\n<\/ol>\n\n\n\n<p>Yields enough to glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart.<\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">NOTE:<\/span><\/strong> Only lightly coat the fruit or tart shell with the glaze so that it does not look jelly-like when dry.<\/p>\n\n\n\n<p><strong>Variation:<\/strong> If glazing strawberries, raspberries or any other red fruit you can substiture red currant jelly for the apricot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields enough to glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart. NOTE: Only lightly coat the fruit or tart shell with the glaze so that it does not look jelly-like when dry. Variation: If glazing strawberries, raspberries or any other red fruit you can substiture red currant jelly for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-380","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=380"}],"version-history":[{"count":2,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/380\/revisions"}],"predecessor-version":[{"id":2554,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/380\/revisions\/2554"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}