Glaze and glisten your fruit tarts and pastries with this simple, mouthwatering nappage recipe. Using NH Pectin, this nappage can be easily batched, stored, and reheated to add that beautiful finish time after time.
Ingredients
- Filling
- 681g (1.5 lbs) Fresh Apricots
- 227g (½ lb) Sugar
- 1.2g (¼ tsp) Salt
- 7.5g (2 tsp) NH Pectin
Equipment
- Blender
- Superbag 250 Micron
- Heavy Bottom Pot
- Silicon Spatula
- Pastry Brush
Timing
Active Time: 30 Minutes
Total Time: 1 Hour
Yield
1 Pint
-
Prepare Apricots
Remove the pits and stems from the apricots.
Place the apricots in a blender and blend on medium high until liquified.
Pour the blended apricots into a pan and add the sugar and salt.
Cook the mixture over medium heat until it comes to a simmer. At this point it will become less opaque and take on a deeper orange color. Cook the mixture for 2-3 minutes at a simmer.
-
Strain and Add NH Pectin
Strain the mixture through a 250 micron superbag.
Reserve 500g of the liquid and pour it into a clean blender.
Blend on medium speed until the liquid creates a vortex. Gently sprinkle in the NH pectin and blend on high for 2 minutes.
Pour the mixture into a clean pan over medium high heat and cook until it reaches a boil.
-
Store and Serve
You can use the nappage immediately or cool it and keep it refrigerated.
To use the nappage simply reheat it and use a pastry brush to glaze fruit on fruit tarts or various pastries. The glaze will set within minutes to give a stunning shiny coat to your dishes. This can also be used as a filling or a spread.
Summary
Recipe Name
Fresh Apricot Nappage
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 5 Review(s)
1 comment
August 20, 2019 10:05 am
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