- 1 (10-ounce) jar apricot jam
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon rum or brandy
- Combine first 3 ingredients in a small saucepan over low heat; cook, stirring occasionally, until consistency of syrup. Remove from heat. Stir in rum; pour through a fine wire-mesh strainer. Cool and serve over cheesecake slices.
- Cherry Glaze: Substitute cherry preserves for apricot jam; do not strain before serving.
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