Wash, peel and cut the fresh fruit you have chosen.
Create the glaze by heating ½ cup of currant jelly with a tablespoon of water. Stir over medium heat until the mixture becomes liquid.
Remove the melted jam from the heat and pour it through a fine strainer to separate the fruit pieces. Let the glaze cool until just warm.
Spread your crackers with cocoa butter and place the fresh fruit on top.
Dip a small pastry brush into the warm glaze and spread a thin layer over all the fruit and serve immediately.