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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Late Season Preserves - Anisette Apples
Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments
Anisette Apples =============== 8 Firm apples Cold water Lemon juice 2 Cups Granulated sugar 4 Cups Water 2 Teaspoons Aniseed 1/3 Cup Anisette liqueur Vodka .. Serve these licorice-flavoured apples at the end of a heavy meal or with sweet biscuits at tea time. Use firm baking apples such as Northern Spy Greenings or Golden Delicious. To give the syrup a rosy hue and intensify the flavour of the apples, include the peel of one or two red apples while cooking; discard peel before filling the jars. Prepare 5 pint jars. Peel, quarter and core apples. Drop into bowl of cold water mixed with a little lemon juice to prevent browning. In saucepan, combine sugar, 4 cups water and aniseed; bring to a boil, stirring constantly until sugar is dissolved. Reduce heat; simmer uncovered, for 5 minutes. Drain apple quarters and drop into syrup. Bring to simmer, cover and cook gently for about 10 minutes or just until apples are tender. Do not boil or overcook. With slotted spoon, tranfer apples into prepared jars, packing tightly without crushing. When all apples have been removed from syrup, bring syrup to boil and boil briskly, uncovered, until syrup is the consistency of corn syrup. Strain and divide syrup evenly among jars. Add about 1 tbsp liqueur to each jar and fill jars with vodka. Cover, seal and turn jars upside down a few times to mix liquids. Store in a cool dark place. Makes 4 or 5 pints. Servings: 5 -- Eagles may soar, but weasels don't get sucked into jet engines. |
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