Baked Apple Liqueur
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 small apples, tart (approx. 50 g)
- 3 sticks cinnamon
- 1 star anise
- 1 vanilla pod (s)
- 1 lemon (organic)
- 200 g rock suar, white
- 700 ml schnapps (grain, 38%)
Print Recipe
Pin Recipe 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.
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