With barbeque season in full swing, it can be difficult sometimes to know what to shove on the coals. Burgers and sausages are great (I’ll be doing some later today), but we do want a little variety on our summer plates. Desserts are particularly tricky. Barbecued pineapple steaks are an obvious choice, but there are other things we can do as well. Tin foil opens up a whole new avenue in outdoor cooking if you haven’t used it before. You can marinade and cover all kinds of food in foil, and then leave them to bake over the coals while your sausages are browning.
These baked apples are one of many possible ideas. You can wrap them up tightly and just leave them for 20 minutes or so off to the side of your barbecue (making sure there’s some hot coals underneath, of course). You will want to turn them about half-way through, which will not only help them cook evenly but also ensure proper distribution of the sweet sauce inside the parcel.
Prep time: 10 minutes. Cooking time: about 20 minutes.
Makes 6 apples.
6 medium apples (I used pink ladies)
6 tsp vegan butter
6 tbsp maple syrup
6 pinches of ground cinnamon
About 10 raisins per apple
You will also need an apple corer and 6 sheets of tin foil.
Heat your barbecue coals up in the usual way.
Remove the core of each apple and then cut them in half. One apple at a time, lay out your sheet of tin foil. Grease the apple and the inside of the foil with 1 tsp of the butter. Pour 1 tbsp of the maple syrup over the flesh side of the apple, sprinkle on a pinch of cinnamon. Put about 10 of the raisins in the groove of the apple where the core used to be, and then put the two halves together.
Wrap the foil tightly around the apple and then repeat the process with the rest.
Cook the apples either at the side of the barbecue, where there is less heat, or on a top rack away from the direct heat if you have one. After about to minutes turn them over. Cook for around 20 minutes in total and serve when ready.