This easy baked-apple dessert lets you complete most of the work before you get to the grill. You just wrap the cored, nut-and-raisin-stuffed apples in sheets of foil and set them on the back of the grill behind other foods for your meal.
Preparation time: 25 minutes
Grilling time: 20 to 25 minutes
Yield: 4 servings
4 tart apples (such as Granny Smith or Macintosh), about 8 ounces each
1/4 heaping cup chopped walnuts or pecans
1/4 cup light brown sugar, packed
2 heaping tablespoons raisins
1 teaspoon cinnamon
1/4 teaspoon ground allspice
2 tablespoons butter
2 tablespoons apple brandy or rum (optional)
Vanilla ice cream or sweetened whipped cream (optional)
Run a paring knife clockwise around an apple’s core.
Leave about 1/4 inch at the bottom.
Pull the core out.
Repeat Steps 1 and 2 with the remaining apples.
Butter a 9-inch square piece of heavy-duty aluminum foil.
Place each cored apple on the aluminum foil.
In a medium mixing bowl, combine the walnuts or pecans, brown sugar, raisins, cinnamon, and allspice.
Divide the mixture equally among the apples, packing it into their hollowed centers.
Top each apple with a half tablespoon of butter.
Fold up the edges of the foil around the apples to make a tight package.
Prepare a medium fire in a charcoal or gas grill.
Place the foil packages on the grid.
Grill for 20 to 25 minutes or until the apples are tender when pierced with a fork, rotating occasionally to different spots on the grid to ensure even cooking.
Be careful not to overcook, or you’ll end up with almost an applesauce.
Remove from foil and (if desired) pour 1/2 tablespoon brandy or rum over the top of each.
If desired, serve with vanilla ice cream or whipped cream sweetened with maple syrup or maple extract and sugar.