Glazes and Compote Recipes

These recipes are all sent to us over the years by our loyal customers. We have decided to put them here for you to try out.
We have not made these and do not claim them to be our own recipes. If you have one you would like to submit, send it to Cindy at


Ginger Glaze

2 Cups Powdered Sugar
¼ tsp Ginger
3 Tbsp Milk
1 Tsp Vanilla

Mix ingredients until well blended. Drizzle glaze over hot scones!



Brown Sugar Icing

¾ cup packed Dark Brown Sugar
½ cup Heavy Cream
¼ cup Butter
¼ tsp Vanilla Extract
1 cup sifted Powdered Sugar (measure first, then sift)

Put powdered sugar in a mid-sized bowl. Put aside. In a med saucepan over medium low heat, stir in brown sugar, cream and butter until butter in melted and sugar is dissolved. Increase heat and bring to boiling for 3 minutes while stirring. Remove from heat and stir in the vanilla extract. Pour into the powdered sugar bowl and whisk to blend. Use it to frost / ice scones or baked goods. Firms up after an hour.


Rhubarb Compote
2cups  -  15 minutes

¾ lb cubed rhubarb (3 to 4 cups)
¾ cup Sugar

Combine rhubarb and sugar over low heat. When it starts to soften, but before it falls apart, use a slotted spoon to put into a bowl. (after about 5 minutes) Cook down the remaining liquid until it thickens and gets syrupy, (about 5 mins longer). Add this to the bowl of rhubarb and let it cool. The compote will last for a week refrigerated.


Plum Compote

7 Plums
2 Tbsp Sugar
1 Tbsp Lemon or Orange Juice
2 Tbsp Water
1 Cinnamon Stick

Wash and halve the plums, removing the pits. Leave the skin on and quarter them. Add sugar, water, juice and cinnamon stick to a pot. Heat on medium until the sugar dissolves. Add the cut plums and bring to a boil. Reduce heat and cook for 7-10 minutes until fruit starts breaking down. Once breaking down it is finished. Remove from heat and use either warm or refrigerate to use cold. Compote can be stored in a jar in refrigerator for up to 10 days.


Lemon Curd #1

3 Eggs
5 ripe Lemons
1 Tbsp Lemon Zest
¾ cup Sugar
½ stick soft unsalted Butter

Zest and juice your lemons. Beat your eggs and whisk them with your lemon juice, lemon zest and sugar in a bowl. Should become a perfect blend. Use your blender if possible. Add the butter and combine it with the blended mix until it is a smooth paste. Refrigerate your completed Lemon Curd if desired.