Christmas Liqueur with Baked Apple and Caramel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 m. Apples, aromatic, sour
- 180 g suar
- 0.5 stick ½ cinnamon
- 0.5 teaspoon ½ anise, whole
- 3 scoops allspice
- 3 large carnation (s)
- 0.5 ½ vanilla pod (s) or vanilla sugar
- 500 ml double grain or vodka
Print Recipe
Pin Recipe Instructions
- Quarter the half vanilla pod lengthways.
- Quarter the apples, preferably red-skinned, aromatic-sour ones such as Holsteiner Cox, remove the core and halve the quarters again.
- Fry the apple wafers side by side in a large pan without fat for about 5 minutes on each side. They should brown lightly, but not become too dark. It is best to stick with it and, if necessary, reduce the heat or turn it over.
- When the apples are turned over, add about 1/2 teaspoon anise (not star anise!), Crushed allspice and cloves and lightly roast, stirring with a wooden spoon so that the spices don`t burn.
- Sprinkle sugar, preferably half brown and white, over the apples and melt while stirring and allow to caramelize slightly.
- Pour the contents of the pan into a glass vessel with a large opening, add the vanilla and cinnamon stick and pour the alcohol over it. Close the jar with cling film or a lid and let the liqueur steep for 4 weeks. Stirring occasionally.
- If the cinnamon starts to taste too much, remove the cinnamon stick. I remove them after about 1 week. If you don`t have a vanilla pod on hand, you can use 1 sachet of vanilla sugar or some vanilla extract.
- Filter the finished liqueur through a cloth and store in tightly fitting bottles.
- The liqueur gets better the longer it steeps. I start it in autumn at apple time and let it steep into Advent. Try after 3 - 4 weeks and possibly add some more spices and / or carefully dosed.
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