Apples in Calvados

A wonderful recipe for all strawberry lovers!

Peel the apples, cut them into eighths and remove the core. Put the apple pieces in a large bowl, drizzle the juice of one lemon over the apples. Mix well with the sugar and juniper berries. Cover the baking dish and leave the fruit in a cool place for one night. The following day, divide the apple pieces, which have become a little crumbly, among the jars, adding the fruit juice that has been left for one night. Add enough Calvados to cover the fruit completely. Close the jars tightly and keep them in a cool place.

The apples are well done after 3-4 weeks and can be served with ice cream or pudding*.

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