After having a few friends over I have found myself left with about 2 shots worth of Sour Apple Pucker and I don't really care for liquor. In the past I have used things like Peach Schnapps and Blackberry Brandy in cobbler recipes to amazing results. I'm curious if anyone has tried using sour apple pucker in baking recipes and if so how it turned out?
My current thought is to cook down some apples for a pie filling but to add the couple shots of apple pucker as it cooks.
bon appetit
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