Baked Apple Liqueur

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 180 ° C (top / bottom heat, convection: 160 ° C). Remove the core of the apples with an apple cutter.
Place the apples on a baking sheet lined with baking paper and cook on the middle rack for 5 minutes. Then put the cinnamon and star anise on the tray. Cook for another 10 minutes, until the apples are soft but not yet burst. Let cool down.
Halve the vanilla pod lengthways. Scrape out the pith. Peel the lemon peel thinly with a peeler.
Put the apples with the spices, vanilla pulp and pod, lemon peel and rock candy in a mason jar that has been rinsed with hot water. Top up with grain. Close tightly and let steep for 4 weeks.
Strain the finished liqueur through a coarse sieve and then filter through a cheesecloth. Fill into bottles and close tightly.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.