Reine des Reinettes Apples
Reine des Reinettes — "Queen of the Reinettes" — is one of the oldest and most highly regarded apple varieties in the French orchard tradition. The reinettes are a class of apple rather than a single variety, characterised by firm, fine-grained flesh, a naturally russeted skin, and a sugar-to-acid balance that makes them equally good eaten raw and cooked. The Reine des Reinettes sits at the top of this class, which is what the name means — it is the queen of a royal line.
The apple is medium-sized with a golden-yellow base colour overlaid with an orange-red blush and patches of russet. The skin has a dry, slightly rough feel rather than the waxy polish of a supermarket Gala or Braeburn — this is normal for reinette-type apples and is not a defect. The flesh is dense, crisp, and fine-textured with a flavour that balances sweetness against a clean, sharp acidity. There are warm notes in the background — often described as honey, hazelnut, or a hint of anise — that develop as the apple is stored and the starches convert to sugars over time. A Reine des Reinettes eaten in October tastes different from the same apple eaten in January, and many people prefer the later, mellower version.
This is one of the great cooking apples of the French tradition. It holds its shape under heat rather than collapsing into purée, which is why it is the variety most associated with tarte Tatin — you need an apple that caramelises on the surface while keeping its structure underneath, and the Reine des Reinettes does this reliably. It also works well in a classic compote where you want pieces of apple that soften but remain distinct rather than dissolving into sauce.
Store in a cool place. These are good keepers by heritage apple standards.
Producer: Vassout — France.
Ingredients: Reine des Reinettes apples.
Reine des Reinettes — "Queen of the Reinettes" — is one of the oldest and most highly regarded apple varieties in the French orchard tradition. The reinettes are a class of apple rather than a single variety, characterised by firm, fine-grained flesh, a naturally russeted skin, and a sugar-to-acid balance that makes them equally good eaten raw and cooked. The Reine des Reinettes sits at the top of this class, which is what the name means — it is the queen of a royal line.
The apple is medium-sized with a golden-yellow base colour overlaid with an orange-red blush and patches of russet. The skin has a dry, slightly rough feel rather than the waxy polish of a supermarket Gala or Braeburn — this is normal for reinette-type apples and is not a defect. The flesh is dense, crisp, and fine-textured with a flavour that balances sweetness against a clean, sharp acidity. There are warm notes in the background — often described as honey, hazelnut, or a hint of anise — that develop as the apple is stored and the starches convert to sugars over time. A Reine des Reinettes eaten in October tastes different from the same apple eaten in January, and many people prefer the later, mellower version.
This is one of the great cooking apples of the French tradition. It holds its shape under heat rather than collapsing into purée, which is why it is the variety most associated with tarte Tatin — you need an apple that caramelises on the surface while keeping its structure underneath, and the Reine des Reinettes does this reliably. It also works well in a classic compote where you want pieces of apple that soften but remain distinct rather than dissolving into sauce.
Store in a cool place. These are good keepers by heritage apple standards.
Producer: Vassout — France.
Ingredients: Reine des Reinettes apples.
Description
Reine des Reinettes — "Queen of the Reinettes" — is one of the oldest and most highly regarded apple varieties in the French orchard tradition. The reinettes are a class of apple rather than a single variety, characterised by firm, fine-grained flesh, a naturally russeted skin, and a sugar-to-acid balance that makes them equally good eaten raw and cooked. The Reine des Reinettes sits at the top of this class, which is what the name means — it is the queen of a royal line.
The apple is medium-sized with a golden-yellow base colour overlaid with an orange-red blush and patches of russet. The skin has a dry, slightly rough feel rather than the waxy polish of a supermarket Gala or Braeburn — this is normal for reinette-type apples and is not a defect. The flesh is dense, crisp, and fine-textured with a flavour that balances sweetness against a clean, sharp acidity. There are warm notes in the background — often described as honey, hazelnut, or a hint of anise — that develop as the apple is stored and the starches convert to sugars over time. A Reine des Reinettes eaten in October tastes different from the same apple eaten in January, and many people prefer the later, mellower version.
This is one of the great cooking apples of the French tradition. It holds its shape under heat rather than collapsing into purée, which is why it is the variety most associated with tarte Tatin — you need an apple that caramelises on the surface while keeping its structure underneath, and the Reine des Reinettes does this reliably. It also works well in a classic compote where you want pieces of apple that soften but remain distinct rather than dissolving into sauce.
Store in a cool place. These are good keepers by heritage apple standards.
Producer: Vassout — France.
Ingredients: Reine des Reinettes apples.
