BBQ Baked Spiced Apples

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.


If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!



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.


ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT


Prep time: 10 minutes. Cooking time: about 20 minutes.
Makes 6 apples.

Gluten Free

Ingredients:
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.


Method:
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.



WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES


Check out my other recipes here

Asparagus, Mushroom and Leek Pastries

April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

Vegan Meatballs in Tomato Sauce

What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

Potato, Courgette and Leek Gratin

With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…

Aubergine Parmigiana

The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…

Please follow and like us:
error20
fb-share-icon20
Tweet 20
fb-share-icon20

Leave a Reply

Wordpress Social Share Plugin powered by Ultimatelysocial
Scroll to Top
%d bloggers like this: