Apricot Nappage Recipe by William Curley

Apricot Nappage Recipe by William Curley

This is a traditional glaze used for a variety of pâtisserie and cakes.

Makes 850g (1lb 13oz)

  • 200g (7oz) Cox apples, washed and roughly chopped
  • 200g (7oz) fresh apricots, stoned and roughly chopped
  • 400g (14oz/2 cups) caster (superfine) sugar
  • 100ml (3 1/2 fl oz/scant 1/2 cup) water
  • 12g (1/4 oz) pectin
  • 5ml (1 teaspoon) lemon juice


1. Put the apples and apricots in a saucepan with half the sugar and the water. Cook over a low heat for about 15–20 minutes until the apples become soft. Remove from the heat, then leave to cool slightly.

2. Transfer to a food processor and blend until smooth.

3. Put the puréed fruit in a clean saucepan, return to the heat and bring to the boil.

4. Mix together the remaining sugar with the pectin in a bowl. Take the boiling purée off the heat, add the pectin and sugar, return to the heat and cook over a low heat for 5 minutes.

5. Add the lemon juice, bring back to the boil, then remove from the heat and leave to cool slightly.

6. Pass though a fine sieve (strainer) into an airtight container and leave to cool before transferring to the fridge.

Store in an airtight container in the fridge and use within 1 week.

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