Fruit Glazes

• 2-quart, heavy-bottomed saucepan
• Fine-mesh sieve
• Mixing bowls
• Pastry brush
• Apricot preserves, 1/2 cup
• Confectioners sugar, 3 tablespoons
• Cold water, 1 tablespoon
• Rum (optional), 1 teaspoon
• Orange marmalade, 1/2 cup
• Confectioners sugar, 6 tablespoons
• Lemon juice, 3 tablespoons
• Vanilla extract, 1 teaspoon
• Cherry preserves, 1/2 cup
• Confectioners sugar, 3 tablespoons
• Dark rum, 1 tablespoon
• Peach preserves, 1/2 cup
• Confectioners sugar, 3 tablespoons
• Dark rum, 1 tablespoon
• Ground cloves, 1/2 teaspoon
• Ground allspice, pinch

1. Preheat the oven to 350F (conventional) or 335F (convection).
2. Place the cake on an oven-safe plate.
3. Heat the preserves in a saucepan over low heat until the preserves liquefy, about 3 to 4 minutes.
4. Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids.
5. Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.
6. Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.
7. Bake for 5 minutes to seal in the glaze.
8. Remove the cake from the oven and let it cool to room temperature before serving.

saucepan, mixing bowls, pastry brush, apricot preserves, confectioners sugar, water, orange marmalade, confectioners sugar, lemon juice, vanilla, preserves, confectioners sugar, rum, preserves, confectioners sugar, rum, ground cloves, ground allspice

Taken from www.cookstr.com/recipes/fruit-glazes (may not work)