What Is The Glaze That Is Used To Cover Fruits?
Decorating By aminaz Updated 26 Oct 2008 , 9:57am by Mike1394
How to garnish & glaze a fruitcake (with recipe):
http://www.ehow.com/how_4502199_garnish-glaze-fruit-cake.html
How to glace fruit:
http://www.ochef.com/4.htm
HTH
When I make fresh fruit tarts, I melt apricot jelly and a couple tablespoons of water and brush it over the fruit. It dries pretty clear and it tastes good. HTH!
When thinly coated, the apple jelly or apricot jam will appear clear. If you're mostly using berries, a seedless raspberry jam is really good, but it does give it a red tint.
Just nuke for a few seconds until it's melted, and brush on with a pastry brush.
If you're using jam rather than jelly, you can pour it through a fine seive to make sure that you don't get chunks onto your fruit.
it's called Nappage.
http://www.amazon.com/dp/B000UXS9X2/?tag=cakecentral-20
I haven't a clue...but can piping gel be thinned a bit and used?
Orange marmalade would work as well, but you'd definately want to seive it before brushing it on.
Look at this link:
http://www.americansweets.co.uk/karo-light-corn-syrup-476-p.asp
I would not use piping gel. Its so tasteless. 
As others have already said; you can use apple or apricot jelly dilluted with a few spoons of water. Boil it. Cool and use a pastry brush to apply it on top of you fruits.
It will be almost clear, and delicious.
Do you think Lyle's Golden Syrup would work at all for you? Though it may not come out clear. Piping gel can always have an aroma/oil added, I'd think.
Of course, the easiest way is to use the apricot jam, or so.
HTH
How to garnish & glaze a fruitcake (with recipe):
http://www.ehow.com/how_4502199_garnish-glaze-fruit-cake.html
How to glace fruit:
http://www.ochef.com/4.htm
HTH
Either of these recipes will work for you.
Karo or corn syrup in the U.S. is glucose syrup in the U.K.
(If you had given your location, I would have provided this info immediately.)
Link to international cake glossary thread:
http://forum.cakecentral.com/cake-decorating-ftopict-603444-.html
HTH
Glucose and corn syrup are similar and can be used in place of each other, but not necessarily 1:1. Corn syrup is much thinner, comes from corn, and usually had added vanilla, glucose comes from potatoes, and a third option - invert sugar - comes from sugar cane.
THINK I CAN HELP IN THIS TOPIC.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=659603
LET ME SHARE MY HOMEMADE RECIPE.
HOME MADE GLAZE FOR FRUITS
2 TEASPOONFUL OF CORN STARCH
4 OZ ORANGE JUICE * I ALSO USE PINEAPLE OR ANOTHER FRUIT JUICE
1 KNOX GELATIN ENVELOPE
2 OZ SUGAR
1 TABLESPOON WATER FOR THE MIX
2 OUNCES OF WATER FOR GELATIN
PUT 2 OUNCES OF WATER WITH THE GELATIN IN A SMALL BOWL AND LET STAND FOR 5 MINUTES.
IN A SAUCEPAN MIX THE ORANGE JUICE, CORN STARCH, SUGAR AND WATER, MIX WELL AND PUT IN THE STOVE AT MEDIUM. CONTINUE STIRRING.
WHEN THE MIX BEGINS TO BOIL, ADD THE DISOLVE GELATIN AND STIR FOR ANOTHER MINUTE.
PUT THE MIX IN ANOTHER BOWL AND LET IT COOL.
WHEN THE MIX IS COOL IS READY TO USE.
JUST BRUSH THE FRUIT WITH THIS MIX. AND THEY ARE READY.
THINK I CAN HELP IN THIS TOPIC.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=659603
LET ME SHARE MY HOMEMADE RECIPE.
HOME MADE GLAZE FOR FRUITS
2 TEASPOONFUL OF CORN STARCH
4 OZ ORANGE JUICE * I ALSO USE PINEAPLE OR ANOTHER FRUIT JUICE
1 KNOX GELATIN ENVELOPE
2 OZ SUGAR
1 TABLESPOON WATER FOR THE MIX
2 OUNCES OF WATER FOR GELATIN
PUT 2 OUNCES OF WATER WITH THE GELATIN IN A SMALL BOWL AND LET STAND FOR 5 MINUTES.
IN A SAUCEPAN MIX THE ORANGE JUICE, CORN STARCH, SUGAR AND WATER, MIX WELL AND PUT IN THE STOVE AT MEDIUM. CONTINUE STIRRING.
WHEN THE MIX BEGINS TO BOIL, ADD THE DISOLVE GELATIN AND STIR FOR ANOTHER MINUTE.
PUT THE MIX IN ANOTHER BOWL AND LET IT COOL.
WHEN THE MIX IS COOL IS READY TO USE.
JUST BRUSH THE FRUIT WITH THIS MIX. AND THEY ARE READY.
LOYILAW i think you have finally answered my question 
what could i have done without all you CC'rs help and support!
thanks all.
i will definitly use the recipe you have suggested.
JUst a quick question, here in the UK we also can buy Vege gelatin which i a vegetarian alternative. have you used it before? can i use that in you recipe or would it change it?
GREAT.
NO, I NEVER USE VEGE GELATIN.
FOR THE RECIPE IT SUPPOSE TO BE UNFLAVORED GELATINE.
I SAW THE VEGAN GELATIN COMES UNFLAVORED TOO, LIKE THIS ONE IN THIS SITE.
http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm
For information on how to successfully substitute glucose syrup for corn syrup:
http://www.cakecentral.com/cake-decorating-ftopict-607974.html
HTH
GREAT.
NO, I NEVER USE VEGE GELATIN.
FOR THE RECIPE IT SUPPOSE TO BE UNFLAVORED GELATINE.
I SAW THE VEGAN GELATIN COMES UNFLAVORED TOO, LIKE THIS ONE IN THIS SITE.
http://www.veganessentials.com/catalog/liebers-unflavored-jel.htm
Why the corn starch, and gelatin. Doesn't the CS give a whiteish tinge to it?
Mike
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