Apricot glaze is a thin, glossy coating made by simmering apricot preserves or pureed apricots with sugar and a little water or lemon juice until syrupy, sometimes thickened further with cornstarch. Unlike a thicker apricot sauce or spreadable preserves, a glaze is cooked down enough to set into a shiny, lacquer-like finish once brushed on and cooled. It is brushed onto roasted meats and poultry near the end of cooking for a caramelized sheen, and onto cakes, tarts, and pastries for shine and moisture. It is also used as a light dipping sauce or drizzle for cheese and fresh fruit.