We arrived home from our annual autumn pilgrimage to Apple Hill in Placerville a couple weeks ago loaded down with local mutsu, granny smith, wine sap, golden delicious, and rome apples (not to mention pears, honeycomb, and a bottle of wine from Wofford Acres). We've quickly devoured most of them, but had a few left to dress up a bit for dessert a few nights ago.
You'll want crisp apples for this, and slightly sour works well to balance the sweetness of the limoncello.
Ingredients
3 apples, chilled
A shot of limoncello
Slice apples and cut into bite-sized pieces. Toss with limoncello, and serve. (Guard carefully against errant forks from greedy dinnertime companions.)
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