I work at a wine and deli restaurant, where I am the “Pastry Chef”. The reason I put quotes around that term is that I do not make fancy desserts, per se, but they are delicious even though basic in the decoration. We just are not that venue. However, every once in a while I get to elevate the decorating.
Today, I completed a strawberry cheesecake for an order. I made the strawberry glaze from scratch. I don’t like the fake red goop you get from the produce section of the supermarket, for two reasons. It is unnaturally red, and it doesn’t taste like strawberries.
This is not the best time of the year to buy strawberries. If you can find them, they are anorexic in color as well as taste. So I was lucky enough to find some for slicing at our local HyVee that wasn’t too bad in color, but still not so wonderful on the strawberry flavor. So I opted for frozen strawberries for the glaze. They are usually at the peak of ripeness when frozen and have a more vibrant strawberry flavor than their insipid cousins this time of year, and since I was going to be cooking them any way they didn’t need to be fresh.
It is a very simple process to make a fruit glaze. You need the puree from the fruit, add some sugar, a little cornstarch to thicken and some gelatin, for stability and shine, maybe a bit of water to thin it out. I did end up putting one drop of red food coloring into the glaze because it was just a little on the pink side, but this, as you can see from the picture, is not unnaturally red.
So here is my favorite strawberry glaze recipe, I got the idea from the website purelykatie.com I didn’t use strawberry gelatin in my version:
- 1 1/2 cups water
- 1 cup of sugar
- 3 T cornstarch
- 1 pkg gelatin unflavored
- 1 14 oz bag of frozen strawberries
- Mix sugar, cornstarch, and gelatin in a medium sized saucepan add strawberries and water.
- Bring contents to a low boil, then turn off the burner.
- Using an immersion blender, or regular blender (just be careful of hot liquid when blending) puree the contents till smooth.
- Return to the pan and gently boil till thickens, it will mound up on your spoon.
Let cool slightly and strain through a fine-mesh sieve, it will take out most of the seeds and any oversized pieces of pulp, leaving you with a smooth glaze.
- Using a pastry or basting brush, thinly coat the sliced strawberries. Make sure to brush all of the sides and nooks and crannies. If you miss a spot it will dry out and not last as long as the covered parts of the strawberries.
This recipe can also be used to make the fresh strawberry pie or strawberry tarts. It would also be great to toss on a fruit salad, to coat the fruit to keep it from browning.
It is also just delicious by spoonfuls on it own, or you can use any leftovers on top of your yogurt.
Thank you for stopping by our blog and if you can think of any other uses for this glaze leave a comment and we’ll give it a try.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.