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Red Cloud Apricots in Rose Geranium Syrup
A simple and elegant dessert. Apricots are very gently poached in a rose geranium syrup. A great accompaniment to fresh cheeses as well as cake and ice cream. |
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12 oz $18 |
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Fruit Cheese
This non dairy fruit cheese is a historically British way to preserve fruit. It is a deeply concentrated and sliceable fruit paste, traditionally accompanied by cheese. A wonderful combination with Andante Dairy "Cadence" cheese (cow's milk and cream) or "Crotin" (goat's milk). Or serve simply with tea, especially green teas.
Fruit cheese should not be refrigerated. Please store in a cool, dry place. |
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| Apricot Fruit Cheese |
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Apricot |
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| Santa Rosa Plum |
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| 6 oz $17 |
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Strawberry Mint Sauce
Strawberry smooth, seedless and screaming for ice cream! A delicate summer fruit sauce infused with peppermint. Delightful as a dessert sauce, on ricotta pancakes or shortcakes, and even in a strawberry cream sauce for chicken. |
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10 oz $14 |
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Montmorency Sour Cherries in Kirsch Syrup
Montmorency sour cherries are steeped in a syrup laced with Kirsch (cherry brandy). Perfect for cocktails, with chocolate cake, or serve with duck or ham. |
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 8 oz $24 |
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Candied Citrus Peel
Triangles of succulent citrus peel are candied in syrup and rolled in sugar. Pop in your mouth for a sweet, yet tangy treat, sliver into scone or cookie dough, or add to breakfast cereals. Makes a great topping for ice cream or yogurt. Add to a vinaigrette for a zesty accent. |
© Perry Small |
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| Bergamot |
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Page Mandarin |
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| Blood Orange |
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Rangpur Lime |
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| Citron |
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Seville Orange |
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| Clementine |
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Silver Lime |
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| Meyer Lemon |
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Star Ruby Grapefruit |
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| Oro Blanco Grapefruit |
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3.5 oz $12
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Yuzu |
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3 oz $12 |
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Candied Citrus Peel
in Syrup
A pantry staple - candied triangles of succulent citrus peels are truly versatile. Air dry and dip in bittersweet chocolate for a delectable treat, chop into rice pudding or oatmeal, use as a topping for crostini with fresh cheese or pâté, add to muffins or scones, or simply eat right out of the jar! |
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| Bergamot |
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Citron in Rosemary Syrup |
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| Blood Orange |
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Meyer Lemon |
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| Citron |
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Seville Orange |
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| Citron in Rose Geranium Syrup |
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14 oz $25 Sale $20 |
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Tomato Ketchup
An old fashioned style favorite made with organic dry farmed tomatoes. Intensely sweet, yet spicy and zesty, this ketchup adds rich flavor to hamburgers and fries, or makes a special grilled cheese sandwich when paired with a flavorful cheddar cheese.
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© Perry Small
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11 oz $12 |
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Tomato Paste & Sauce
The essence of organic, dry-farmed tomatoes cooked into a delicately sweet paste and versatile sauce. Elegant and simple, and a wonderful addition to ragu sauces, bean dishes, or as a coating on pasta with basil and parmesan. With only a pinch of salt and sugar added, please refrigerate after opening. |
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| Tomato Paste |
8 oz $13 |
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Tomato Sauce |
12 oz $13 |
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Spicy Tomato Sauce |
12 oz $13 |
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Sale $10 |
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Sierra Beauty
Apple Sauce
A juicy, crisp, tart apple popular in the late 19th and early 20th centuries, the Sierra Beauty, greenish-yellow and striped or blushed with red, has been saved from extinction by being cultivated as an heirloom in Mendocino county in northern California. |
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© Perry Small |
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18 oz $13 |
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Tayberries in Kirsch Syrup
Tayberries steeped in a Kirsch (cherry brandy) syrup. Use as a simple, elegant dessert or as a breakfast topping. |
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| Tayberries in Kirsch Syrup |
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8 oz $16 |
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Fruit Paste
Fruit pastes are concentrated fruit purees which have been cooked down to the consistency of a thick paste. Intensely flavored and a great accompaniment to meat and cheese courses. Try on crostini with fresh cheese, pâtés, or in sandwiches. |
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| Damson Plum |
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Pluot |
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| Elephant Heart Plum |
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Santa Rosa Plum & Provençal Lavender |
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| Gravenstein Apple |
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10 oz $15 Sale $12 |
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Vegetarian Mincemeat
A concentration of dried fruits, candied peel, and apples macerated in St. George Spirits port & brandy.
A classically rich pie and tart filling, our mincemeat also makes an excellent stuffing for apples or game hen, or serve as a condiment with cheese or meats. |
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14 oz $26 |
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Christmas Cake
Our rich, dark fruitcake is a traditional English Christmas Cake and takes the whole year to make. In the winter we candy citrus peels, and throughout the summer we hand dry stone fruits and various grapes into our own uniquely succulent currants and raisins.
These fruits are macerated for days in an aged private reserve port from our local distillery before being added to a rich cake with warm, traditional British spicing of cinnamon, nutmeg, and cloves.
The cakes are wrapped in cheesecloth and hand washed (multiple times) with an aged chardonnay brandy from St. George Spirits. The outer wrap paper is water colored by June and letterpress printed. |
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© Perry Small |
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Enjoy with tea in the afternoon, after dinner with a glass of port or sherry, or served with cheese or cold cuts of meat.
To prepare for serving, refrigerate the cake until cold. Slice very thinly and bring back to room temperature to eat. |
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| 1 lb $46 |
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| Aged over 1 year 14 oz $46 |
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Gift Certificate
Not sure what to give? Do they prefer tart or sweet? Are they adventurous or traditional? Try one of our e-mail gift certificates and they can choose from our full range of products. |
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Gift certificate -
starting at $40 |
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