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Baked Apple Liqueur

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Baked Apple Liqueur

The perfect baked apple liqueur recipe with a picture and simple step-by-step instructions.

  • 2 liter Apple juice clear
  • 3 piece Cinnamon sticks
  • 2 piece Star anise
  • 180 g Sugar brown
  • 1 Vanilla pod
  • 750 ml Brown rum
  1. Put the apple juice with sugar, cinnamon sticks and star anise in a saucepan. Scrape out the vanilla pod, add the pulp and the scraped-out vanilla pod to the apple-sugar-spice mixture in the saucepan. Bring the juice with the spices to the boil and simmer for 10 minutes.
  2. Allow to cool, then remove the vanilla pod, cinnamon sticks and star anise with a ladle. Put a coffee filter in a sieve over a saucepan and pour off the juice. It is even better with a tea strainer. Stir the rum under the sieved liquid. With one Funnel the baked apple liqueur into bottles (about 3 bottles of 700 ml each) and close the bottles immediately. Shelf life: 6: 8 months.
Dinner
European
baked apple liqueur

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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