When making a dessert that calls for fruit on top of whipped cream, it’s helpful to glaze the fruit to prevent drying. But, you say, glaze is best when applied boiling hot, when that drips down onto the cream it’s gonna melt it. Ah yes, but the trick here is to place the fruit in a bowl and pour the glaze into that, mix it around and now that the fruit it glazed, apply as you would before. This doesn’t work so well with carefully arranged items such as intricate fruit flans or such, but works perfectly for rustic pavlovas and the like.
