Drunken Apples: take the humble apple and add alcohol. Make a dessert - the rules for this round of Sugar High Friday.

Having just compiled the listings below I can safly report that the food blogging world is, as ever, inventive and inspiring. I don't think there are two recipes alike and apart from a couple using Calvados and another couple utilising Rum every entry had a different alcoholic beverage in the make-up. Find uses coupling apples with orange liqueur, Amaretto, Chambord, red and white wine, cider and even Goldschlager. Amazing.

• First out of the oven was Fruit Pastry Cases With Cox's Apples from Kitchen Delights who combines Calvados, dried fruit and a little pastry.
• Apple Pie, so simple sounding but a joy to behold on Laws of the Kitchen. Brandy used here via a recipe from a New Zealand magazine.
• Apple Streusel Cake by first timer Chocolate Moosey who has had to stretch the rules slightly by using Rum Extract. Looks mighty fine regardless.
• Apples Suzette using plentiful amounts of orange liqueur is the entry from What Smells So Good? And I bet they did, smell good that is!
• "Compoted" Apples in Quince Jelly and Calvados, Pomegranates and Pink Crumble look just mouth-watering; from A Foodie Froggy in Paris
• Fondants aux Pommes from A Consuming Passion is another entry using rum, which was a nice surprise.
• Amaretto Mascarpone Apple Bread from Vampituity, An Improvised Perspective is an excellent entry and the one using Amaretto.
• Torta di Mele was submitted by Food Blogga, this uses Calvados, with some lovely photos accompanying the post.

The recipe was created by William Black in celebration of the Appleton Apple Day market. Served warm with a toffee sauce (to which I added a couple of tablespoons of the Apple Aperitif) it is absolutely delicious. The quantities more than filled a half pound loaf tin to make the main pud; more than enough to fill 6 large muffin tins too.

Kingston Black Aperitif is a mix of apple brandy and the juice of the Kingston Black apple. It works well as an aperitif but also as a dessert wine. Alcohol 18%. Available from Waitrose (£7.49) and independents such as Surf4Wine (£5.99).

Post your creation by midnight on Monday 22nd October. The roundup will be posted on Friday 26th).

E-mail me (sugar DOT high DOT friday AT googlemail DOT com ) the permalink to your post, your blogs name, the title of the dish and a photo of your creation. Please put SHF in the title of the email. A link back would be good.

The second batch - mixed with my runny, unset Quince jelly - went 'odd'. Whatever complex chemical reaction occurred resulted in some slimy, lumpy, sludgy 'truffles'. Impossible to pick up but with a tasty, sweet, fruity edge so different from the 'standard' truffles made from the same chocolate gunk. Sadly they looked like little piles of animal poo.

The recipe used a tablespoon of Greek yoghurt, which I thought was interesting. Perhaps the lemon yoghurt I used (yep, I didn't read the packaging correctly) affected the quince-flavoured attempts. The remainin truffles though, despite being 'over-large', were fine. Half rolled in coco-powder the others in crushed hazelnuts.

At the blog-meet the other day the talk revolved around Johanna's Sugar High Friday event. The use of thermometers was mention in the creation of said truffles; my heart sunk. Thoughts of a gadget draw full of once-used, forever forgotton items, hung heavy. What is so good about this recipe is that all that 'cooks' equipment is unnecessary; these required little but chocolate, a slug of brandy, a vigerous stir and an overnight set in the fridge. A big-handed man's type truffle.

So here I am on a cold, wet and miserable Friday thinking about 'dainty' for Jeane's Sugar High Friday. Instead of creating great slabs of chocolate cake or man-sized portions of Pavlova she picks petits fours ... bloody petits fours.

After filling the tins for the Sunken Chocolate Muffins the remainder of the mix went into a shallow dish and was baked alongside the muffins. Once cooled this was cut into small rounds using a screw-cap from a wine bottle. Nothing if not resourceful.

Using raspberry jam a few of these were formed into sandwiches. Four 'sandwiches' were rolled in the jam and then in crushed hazelnuts. I ate all of those before I remembered I was supposed to be taking pictures. The three pictured here were drizzled with a little icing (as you can see I can't do icing either as it has a rather translucent quality!) and topped with shavings of chocolate. You can't really tell the size from the pic, but they are about an inch tall if stood upright. Not sure if they count as petits fours and they can't really be described as dainty... but they tasted damn fine.