Baked apple liqueur

Ingredients for 1 servings:

• 8 apples
• 400 g sugar
• 1 vanilla pod(s), pulp
• 1 stalk(s) cinnamon
• 1 tsp anise seeds
• 2 bottles of schnapps (corn)

Instructions

Working time approx. 15 minutes; Rest period approx. 28 days; Cooking/baking time approx. 30 minutes; Total time approx. 28 days 45 minutes

Cut the unpeeled, cored apples into about 10 wedges and fry in a large, non-stick pan (in two batches) over medium heat, without fat, for about 15 minutes each. They should be brown, but not black (frying will caramelize the sugar and create a roasted texture). In a large jar, pour the sugar, vanilla seeds, cinnamon stick, aniseed, and cornstarch over the lukewarm apples. Seal tightly. Let stand in a dark place for 4 weeks (or longer), shaking occasionally. Gently press the apples with a cloth and bottle the filtered liqueur. Note: The sugar content is an average. If you prefer it sweeter, feel free to add more sugar.