These baked apples are perfect for a cookout in the fall. They are the kind of dessert you would want to put on the grill when you just take off your entree. By the time you have eaten and brewed coffee, the apples are ready to eat and the smell is wonderful. If you can’t find Calvados, substitute cognac or brandy.
Makes 8 servings
2 tablespoons chopped toasted walnuts
2 tablespoons packed light brown sugar
2 tablespoons softened butter
8 prunes, pitted and diced small
1/2 teaspoon grated lemon zest
8 McIntosh apples, cored
2 tablespoons calvados
3 tablespoons maple syrup, grade B
1/2 cup heavy cream
Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Combine the walnuts, brown sugar, butter, prunes and lemon zest and mix until evenly blended.
Pack the mixture into the cored apples.
Cut 8 large rectangles of foil and fold in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil to make a vented pouch.
Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook.
Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.
Pour the juices from the pouches over the apples and spoon the whipped cream over the apples. Serve immediately.