I would like to create the same type of fruit glaze you see on commercial Strawberry Cheesecakes/Open Faced Whole Fruit Pies but can't find a recipe I trust. They either ask for Starch or Gelatin and I don't know in which direction to go. It's important to me to make it from scratch so I can apply this production to other fruit toppings. Which direction should I go with that will hold up for a few days and give a good presentation (gooey drip frozen in time look). Which method would work best with an acetate strip/band?
Also I'm having a heck of a time trying to find the Apricot Glaze that I used in Culinary School. I think the name brand started with an 'M' and I can't find any good leads to purchase it online.