Slideshow

Slide Show: Saint Honore's Apple Treats

September 14, 2012

Tokyo Rose

These gorgeous sweet-tart apples are a cross between American Jonathan and English Worcester Pearmin.

No sugar added

Just two ingredients, fresh apples and sparkling apple cider from Normandy, combine to make the filling for Saint Honore's Pomme Grillé.

Quite a View

Randy Kiyokawa and Dominique Geulin standing amidst the Kiyokawa strawberry patch at the family orchard.

Pomme Grillé

The word "Grillé" refers to a lattice pattern in French, describing the top layer of this puff pastry dessert.

Try the Tokyo Rose

Randy Kiyokawa offers Dominique Geulin a taste of his family's apples.

Tarte aux Pommes

The Tarte aux Pommes combines a few simple ingredients--puff pastry, butter, a touch of sugar, and fresh apples--for a taste of fall that is more than the sum of its parts.

When Dominique Geulin stumbled upon a dreamy applesauce recipe in a northern French cookbook from the 1750's (Frenchilly titled Suite des Dons de Comus ou l'Art de la cuisine, réduit en pratique), he knew there would be a place for it on his fall menu at Saint Honore Bakery.

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