Fresh fruit glaze
My go-to glaze starts with a base of fresh fruit, which gives the glaze incredible color and flavor. It's perfect for glazing everything from cream puffs to cookies to layer cakes—and makes killer drips (see my full article on Drip Consistencies, below). Recipe from my book, <em>The Fearless Baker</em>, available October 24th, 2017. <br /> <br />Featured in: <a href="https://food52.com/blog/20661">Drip Consistencies 101</a>.
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