Summary

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

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Instructions

1. Quarter the half vanilla pod lengthways.
2. Quarter the apples, preferably red-skinned, aromatic-sour ones such as Holsteiner Cox, remove the core and halve the quarters again.
3. 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.
4. 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.
5. Sprinkle sugar, preferably half brown and white, over the apples and melt while stirring and allow to caramelize slightly.
6. 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.
7. 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.
8. Filter the finished liqueur through a cloth and store in tightly fitting bottles.
9. 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.