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Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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Cherry stone liqueur — Aviation, Last Word, Hemingway Daiquiri
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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heat oven to 325 degrees f. mix brown sugar and 2 tbsp. butter in 9-inch round pan; spread to evenly cover bottom of pan. top with pineapple slices, cutting if necessary to make even layer. place cherries in centers of pineapple slices. mix graham crumbs, 3 tbsp. granulated sugar and remaining butter until blended. press gently into tops of pineapple slices. beat cream cheese and remaining granulated sugar with mixer until blended. add sour cream and vanilla; mix well. add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple. bake 55 min. to 1 hour or until center is almost set. run knife around rim of pan to loosen cake; cool 40 min. invert cheesecake onto plate; remove pan. refrigerate cheesecake 3 hours.