Kitchen Window: Grown-Up Apples And Honey For Rosh Hashana : NPR
The recipe "Honeyed Gingerbread With A 20-Hour Apple Terrine" looks divine:
"Using a classic French technique, fresh apples are shaved thin, then layered on top of caramelized sugar and allowed to sit at room temperature for nearly a day. The apples begin to soften and break down, and then a long, slow bake further intensifies their flavor and melds them into a dense-yet-delicate whole, infused with a caramel and cinnamon flavor — Jessica Sullivan, the pastry chef at San Francisco's Boulevard who came up with this recipe, jokes that it's an old-school version of the Cryovac. Sullivan pairs this classic terrine with a moist honeyed gingerbread for an elegant-yet-simple dessert. Preparing the apples does take a bit of time, but luckily both the terrine and the cake are best made in advance."