I adapted this recipe from the original from pear liqueur recipe at eatboutique.com and it turned out so yummy. Ingredients 4 apples cored, peeled and sliced 750 ml. vodka (I used 1 liter) Flavor companions: cinnamon, star anise, cloves 2 cups sugar 2 cups water Put the apples and spice in mason jars, close the lids and shake them several times; Put away...
Persimmons are in season again...Yum! There are generally two kinds available here in California: Fuyu persimmons which I love to eat fresh and Hachiya persimmons which are horribly astringent when raw (and I learned that the hard way :)), but turned divinely sweet when completely ripe. The other day, I was wondering if persimmons would make good cakes and found this super easy...
