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Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: closed



Produce Available

  • Bakers Mix
  • Cameo (low)
  • Cortland
  • Empire
  • Fireside (low)
  • Gala (low)
  • Golden Delicious
  • Haralson
  • Idared
  • McIntosh
  • Northern Spy (super low)
  • Pie Pumpkins
  • Red Delicious
  • Regent (low)
  • Spartan - low
  • Squash - Acorn
  • Squash - Butternut
  • Squash - Carnival
  • Squash - Spaghetti
  • Sweet 16


Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.


Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread
  • Spiced Cider Syrup

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Where Can you Find Us?

OPEN for the 2106 Apple Season!
Click here for our daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Tuesday, October 9, 2012

Brandied Apples

I deviated from my Ball Blue Book of Canning on this recipe, probably because I used Wolf River Apples rather than a firm red apple. Wolf River Apples turned to mush when cooked, so I used raw apples rather than cooking them. Here's the version of my Brandied Apples.

Brandied Apples
4 1/2 lb. apples, cored and evenly sliced 1/4-inch thick
3 cups water
4 cups sugar
1 cup brandy

Pack apples into hot jars, leaving 1/4-inch headspace. Bring water and sugar to a boil over medium heat, and cook until sugar is fully dissolved. Remove from heat, and stir in brandy. Pour syrup into jars, leaving 1/4-inch headspace. Process in hot water bath 15 minutes.


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