Yes, but it should be melted, strained, and cooled before applying.
Yes, you can substitute arrowroot for cornstarch in this recipe.
You do it for no other reason than to help make a covering layer or decoration adhere - In a Xmas cake this might be marzipan followed by Royal icing. If you're putting blanched almonds or other fruit and nuts on the cake the apricot glaze helps them adhere and then more is brushed over the topping to give it a golden veneer. It willmake no real difference to your cake if you forgot the apricot glaze. Many people pick off the marzipan and icing anyway.
Hi! Arrowroot is just a thickener so cornflour is ok to use, but bear in mind that Arrowroot stays clear when used as a thikening agent, Cornflour will turn whatever you're cooking a light milky white colour, especially if you're working with a clear sauce/consomme etc.
Try arrowroot. Does not leave a starchy taste, and adds a nice shine.
no..... well you can but it will taste diffrent some people like it better try it an see how you like it
Yes for sure. A lot of vegan recipes actually use arrowroot.
Peach will do the trick, but if you are using it to put a glaze on ham, chicken, etc., then you can use apricot jam.
yes
I'm looking for apricot jam.
There is a similar thing called Arrowroot and the finished product remains clear and doesn't turn an opaque colour. Good for making puddings.
To substitute arrowroot for cornstarch in a recipe, use a 1:1 ratio and mix the arrowroot with a small amount of cold liquid before adding it to the recipe to prevent clumping.