Is there a glaze that will extend cut fruit placed in icing on a cake?

the bakery I work at uses an apricot glaze that is very syrupy when heated.

You could probably use any jelly/ glaze that wouldn't be too different in color which is why apricot is probably used since it looks kind of yellow in the jar but once melted and brushed on the fruits, you cannot see any color change.

Don't know if it will keep fruit from turning dark because we never use those fruits on fruited cakes or cheese cakes or tarts, only things that don't turn. Our main reason for using the jam at all is to sort of "glue" the fruit to the tart or cake and it does help keep the sliced strawberries, kiwi, etc fresh longer.

When you say extend, do you mean keep it from turning brown?