When using fresh fruit on top of a cake, what is used to glaze it so it stays looking fresh? I'm thinking gelatin would dissolve and not set because of the fresh fruit. A sugar syrup would also cause the fruit to break down and make a soggy mess. So what is used to give that glistening look that gets the salivary glands working? Would love to know if anyone's made such a cake on cc. Thank you.
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Apricot glaze 
http://www.joyofbaking.com/ApricotGlaze.html
Ciao
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