BAKED APPLES ON THE GRILL
Sweet coconut provides the delicious difference in this fun grilled apples recipe. Our two children enjoy helping me stuff the yummy filling into the apples. It's so easy that sometimes we don't even bother to do the measuring! -Jodi Rugg, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine the remaining ingredients; spoon into center of apples. Fold foil over apples and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 209 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 5g fiber), Protein 1g protein.
BAKED APPLES
Steps:
- Preheat the oven to 375 degrees F.
- Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
- Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
- Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.
BAKED APPLES ON THE GRILL
Make and share this Baked Apples on the Grill recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place each apple on a piece of heavy-duty foil (about 12" square).
- Combine the remaining ingredients and spoon into the center of the apples.
- Fold the foil over the apples and seal tightly.
- Grill, covered, over medium heat for 20-25 minutes or until apples are tender.
- This could be baked in the oven at 450 degrees Fahrenheit.
- Open foil carefully to allow steam to escape.
GRILLED (BAKED) APPLES
Make and share this Grilled (Baked) Apples recipe from Food.com.
Provided by nnreq
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill the core of the apple with brown sugar and cinnamon.
- Wrap the apple in a large piece of heavy duty foil, twisting the extra foil into a tail for a handle.
- Place the apple in the coals of a campfire or barbecue and let cook 5 to 10 minutes, until softened.
- Remove and unwrap, being careful of the hot sugar.
BAKED APPLES
I don't remember my mother at the stove. When asked what childhood dish was my favorite, I'd stammer and come up empty. And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can't. I'll often stuff them with raisins, but I think they're especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They're good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.
Provided by Dorie Greenspan
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.
- Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.
- Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It's O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won't blend evenly into the cider, and that's fine.)
- Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.
- Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They'll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.
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