Grilled desserts are really cool. Not only do they let you play with your grill after dinner but you also end up with a sweet and tasty dessert with that classic grilled flavor. There are only three ingredients to this recipe: apples, Rolo candies, and marshmallows. You can't get any easier than this.
To begin, get a small knife and cut out the core of the apple. Be sure not to go all the way down through the bottom. Leave a half inch or so at the bottom of the apple. This will give you some support so your apple won't fall apart and filling won't leak out all over the grill.
Take the Rolo candies and shove them into the apple. Press them down hard! Don't leave any gaps. Take the marshmallow and stuff it into the top like a cork on a wine bottle. Make sure it gets down in there really good.
Have a medium heat prepared in the grill. This is a little less than half of a charcoal chimney. I spread the coals on one side of the grill and place the apple on the other side. This is classic indirect grilling of the apple. The dome temperature should be about 350-400 degrees.
After about 30-40 minutes the marshmallow should be nicely charred. The skin of the apple should be wrinkled and maybe even torn a bit. That's ok. Cooked apples aren't the prettiest. Use tongs to get the apple off of the grill and bring it inside. Let it cool off for about 5 minutes.
One thing to watch out for is to not leave the apple on too long or it may turn into applesauce. You want to have some consistency to your apple. It won't crunch as hard as a uncooked apple, but it shouldn't be like soup. I like to use a fork and break right into the side. So tasty!
When I was grilling apples I decided to try a different recipe as well. I wanted it to be totally different so here's what I did:
If you want to be even more creative wrap your apple in a few layers of aluminum foil and toss it right into low heat charcoal. My apple was done this way in about 10 min. It was sizzling the whole time and the marshmallow nearly melted away. Pretty cool and really good to eat!
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By John Thomas
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