John Myers
Apple Liqueur
The perfect apple liqueur recipe with a picture and simple step-by-step instructions.
- 9 small Apples (about the size of a tomato)
- 12 tbsp Sugar brown
- 1 Vanilla pod
- 1 Cinnamon stick
- 1 Star anise
- 500 ml Grain
- 250 ml Rum
- Preheat the oven to 200 °. Wash the apples, dry them, place the stems up on a baking tray lined with baking paper and put them in the oven on the middle rail. Cook there for about 15-20 minutes. Take out and let cool down well.
- Take a taller, closable vessel. First put in the cooled apples, sprinkle sugar over them, cut the vanilla pod lengthways, place on top together with the spices and pour the two types of alcohol on top. Close the vessel and let the contents soak for at least 3 weeks. Shake a little every now and then and loosen up the sugar that has sunk to the bottom so that it dissolves better.
- When the resting time is over, pour everything through a sieve and pour the liqueur into a bottle. Do not dispose of the soaked apples !!!!! You can still make wonderful jam, pudding or a delicious cake from it.
- I purposely used 2 types of alcohol, because the rum takes the liqueur’s “tangy taste” from the grain …… on the other hand, the grain gives the rum a little more “thump” ….. ……… ;-))))
- The amount of ingredients makes approx. 750 ml finished liqueur.
Facebook Comments