Caullet Apricot Glaze Glazing pastries and other desserts when a shiny presentation is required. Help protects fruit tarts from drying up too fast. Add 10 to 30% water or fruit juice to the glaze. Boil the mix for a few minutes until completed melted. Glaze using a pastry brush. Ingredients: Sugar, water, glucose fructose syrup, apricot puree (10%), pectin E440, sodium alginate E401, citric acid E330, potassium sorbate E202, apricot flavoring, coloring agent E110.