|This delicious concoction came about from a "Iron Chef Night" that was held at Rusty's many years ago.
Musselman made "Drunken Apples" which were soaked in alcohol and spices for 3 days and then cored, stuff with amaretto and brown sugar and then baked. It was delicious enough that they won the contest.
Afterwards, the marinade was going to be thrown away, but Mussels decided to try it and found that it was just as tasty as the apples. And quite potent.
Since then I've been the keeper of the recipe and have finally decided that it's time to unleash it upon the public
- 1.5 L Sauvignon Blanc
- 250 mL Spiced Rum
- 100 mL Amaretto
- 1 Tbsp Vanilla
- 1/2 Tbsp Almond Extract
- 1/2 C Honey
- 1 C Brown Sugar
- 5 Cinnamon Sticks
- 8 Macintosh Apples
- Orange Zest
- Anise Seed
|Add all ingredients into a deep pan. Marinade must cover 3/4 of apples.
Marinate for 3 days. Taste every so often and adjust the recipe to taste.
This was the original recipe provided to me. I've found that adding extra sugar takes the bite out of the wine. I usually end up adding a lot more sugar and amaretto towards the end.
|Time to Make