from Outdoor Cooking from Tide’s Table
These delicious baked apples can be made with honey or maple syrup. If you don’t
have either, substitute brown sugar. Our mothers used to make these in the oven
as a special treat, and the barbecued version tastes every bit as good.
¼ cup raisins
2 Tbsp chopped walnuts or pecans
¼ cup honey or maple syrup
Preheat barbecue to hot.
Core unpeeled apples about three-quarters of the way through.
Place each apple on a square of aluminum foil.
Press raisins and nuts into core cavities.
Drizzle with honey or maple syrup, and dot each apple with butter.
Wrap foil around apples, and bake for 15-20 minutes, until bubbling and fragrant.
Unwrap carefully, and serve hot.
Copyright © 2000 by Ross and Willa Mavis Reprinted from Outdoor Cooking from Tide’s Table by Ross and Willa Mavis by permission of Goose Lane Editions
Nada’s Tips & Tricks: My family doesn’t like raisins, so I doubled up on the pecans – big hit! I used really good local maple syrup and it was divine. We put
the cooked apples in a shallow pan and kept them warm in the oven while we ate dinner. You can use any apple that’s available – we used Gala; the authors suggest Gravensteins, Melba Reds or Paula Reds.