Recipe: Whiskey Preserved Apples
INGREDIENTS Honeycrisp or Gala Apples: 2 peeled, quartered, and cored Rye or Bourbon whiskey: 300 ml (10 oz) Honey syrup: 60 ml (2 oz)—1:1 ratio honey:water Thyme: 1 sprig Sage: 1 sprig Lemon Peel: 2 peels Orange Peel: 2 peels Fennel Seed: 3 g (⅔ tsp, 0.1 oz) Clove: 3 g (⅔ tsp, 0.1 oz) Cinnamon Stick: 1 small
DIRECTIONS
1 Blanch (for 2–3 minutes) and shock the apple quarters. 2 Place all contents into a cryovac bag and seal. 3 Using an immersion circulator, poach the contents for 3 hours at 48° C (118° F). 4 Save liquid for the Alpine Hot Toddy recipe.
This recipe accompanies "Preserving Traditions."