From: Culinary Institute of America Breakfasts & Brunches
3/4 C apricot jam
3/4 C water
3/4 C corn syrup
1/3 C brandy
Combine the jam, water, corn syrup, and brandy in a saucepan; bring to a boil over high heat, stirring until the jam is completely melted. Strain the glaze through a wire-mesh sieve into a bowl.
The glaze is ready to use once it has cooled to room temperature or store in a covered container in the refrigerator for up to 3 weeks. Warm the glaze over low heat or in the microwave until it is thin enough to brush easily.
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