| The French Pastry Chef | Apricot Glaze | |
| Base Formulas | ||
| Class: Topping | Batch Size: 16 Ounces |
Storage
Conditions: Covered - Chilled |
| Photograph: YES | ||
| Ingredient | Quantity | |
| 1. | Apricot Nectar (Beverage) | 1 - 11.5 ounce can |
| 2. | Un-flavored gelatin | 3 - packets (3/4 oz) |
| 3. | Granulated Sugar | 1/4 cup |
| 4. | Apricot Preserves | 1/4 cup |
Click to view Instructions (5 samples remain)
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