Replacement for Apricot Glaze?
I'm attending a pastry school that lets us bring home what we make, which is great. The problem is that so many things have apricot glaze and we have some apricot allergies in our family. I was wondering if anyone knew of a suitable substitute. I would like to be able to ask my chef for a specific recipe change rather than ask him what to change it with. (He'll respond better if I already know what I want to do)
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7 Comments:
I've done orange marmalade glaze instead of Apricot Glaze on my roasted pork loin one time, and was transported into Hog Heaven. :o)
I did it with a combo of orange marmalade, five-spice powder, ginger, garlic and soy sauce.
So try orange marmalade...or even apple jelly might make a suitable glaze.
juliebugsmama at 11:35AM on 12/02/08
I agree with juliebugs, try orange marmalade glaze, strained if you need it for a clear sheen. Peach jam/jelly or apple jelly would work also. If you don't mind a different hue and flavor there is also raspberry glaze--commonly used in pastries.
dhorst at 12:39PM on 12/02/08
Any kind of jelly/jam (strained) would work, depending on what type of flavor you're after. I think apple jelly is probably the most neutral-flavored
Lilla at 12:41PM on 12/02/08
For darker fruits, red currant jelly glaze is my choice.
lemons at 1:24PM on 12/02/08
apple, orange, peach, anything light in color.
There are some stonewall kitchens that are champagne or light wine flavors they work nice too.
JerzeeTomato at 1:28PM on 12/02/08
I'm not the biggest fan of apricots, so I'm pretty likely to substitute something else, just because. As far as what I substitute, it depends on what the particular dish is. If color matters, peach works well, and the flavor profile (to me, YMMV) is pretty close. Or you can pick what you like.
If color doesn't matter or I don't care, there's a cherry/almond jam that I buy from a local farm that I'm quite fond of.
I think for the most part you're after the sweetness, so any jam/jelly/preserve with the right color and consistency would probably work. Flavor will obviously be a little different, but it probably isn't going to make a big enough difference that it's worth risking allergic reactions at home.
dbcurrie at 1:42PM on 12/02/08
I use ginger jelly, usually homemade, but I see there are brands available commercially.
zucchini at 11:29AM on 12/03/08