I had a glut of Granny Smith apples and found myself all out of jars. This rarely happens so I seized the opportunity to turn the remaining apples into apple brandy. I used the same recipe that I use for my quince brandy which is:

6-8 Granny Smith apples - cored, quartered and cut into large chunks
75 cl of decent brandy
50g demarara sugar
1/2 tsp pink peppercorns
4 cardamom pods

In a steralised kilner jar, I layer the spices, apples and sugar and then fill the jar with the brandy. Once a week for the next monthI will shake and flip the jar to ensure all the spices and sugar are being mixed throughout. I usually leave for at least three months before straining the brandy through muslin into sterilised bottles. I find it impossible to simply discard the strained fruit and I will use it to make either mincemeat, ice cream or a boozy sauce of some sort.