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
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.”
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