John Myers
Ingredients for 1 servings:
- 4 small apples, sour (approx. 450 g)
- 3 stalk(s) cinnamon
- 1 star anise
- 1 vanilla pod(s)
- 1 lemon(s) (organic)
- 200 g rock sugar, white
- 700 ml schnapps (grain, 38%)
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
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Preheat the oven to 180°C (top/bottom heat, fan oven: 160°C). Core the apples with an apple corer. Place the apples on a baking sheet lined with baking paper and bake on the middle rack for 5 minutes. Then add the cinnamon and star anise to the baking sheet. Bake for another 10 minutes, until the apples are soft but not bursting. Let cool. Halve the vanilla pod lengthwise. Scrape out the seeds. Thinly peel the lemon zest with a vegetable peeler. Place the apples, spices, vanilla seeds and pod, lemon zest, and rock candy in a hot, rinsed preserving jar. Fill with schnapps. Close tightly and let steep for 4 weeks. Strain the finished liqueur through a coarse sieve and then filter through cheesecloth. Bottle and seal tightly.
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