Homechef, I did follow that thread. And I'm willing to allow for different preferences. Mine is for a good quality fruit preserve reduced with some liqueur, sparing administered. I don't like the gelatinous quality of the commercial glazes. I can understand that a pastry shop would like them as they probably act as a kind of preservative for the fruit, sealing it off from the air more effectively than what I do. It gave a beautiful sheen to the tart I bought today, but I didn't like the texture it added. And for the homecook, the preserves/liquers give an opportunity to either augment or complement the flavor of the fruit.
Yes Isa, it's fun to see our children, grandchildren mirroring some of our obessessions. I think I'll wait a few weeks til school's been out a bit and hand on your suggestion with Homechef's addition on to my DIL as a way of passing a LONG summer's day. It does sound like fun.