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Smoke-Roasted Apples

  • Cook Time: 6

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Ingredients

  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 6 sweet, crisp apples such as Granny Smith
  • 3 tablespoons apricot jam
  • 3 tablespoons whipped cream cheese
  • 3 tablespoons dark brown sugar
  • 3 tablespoons unsalted butter
  • 1 1/2 cups apple or hickory chips, soaked
  • 1 hour in water to cover, drained
  • 1 disposable foil drip pan

Directions

Step 1

CORE the apples from the top, using a small melon baller or a paring knife. Remove the stem end and seeds, creating a cavity in the apple, but leave the bottom intact to hold in the filling.

Step 2

PLACE 1/2 tablespoon whipped cream cheese in cavity of each apple. Top with 1/2 tablespoon apricot jam, 1/2 tablespoon brown sugar, and 1/2 tablespoon butter. The recipe can be prepared to this stage several hours ahead.

Step 3

SET UP your grill for indirect grilling (rake the lit coals into two piles on opposite sides of the grill) and preheat to medium (about 350° F.) Place a foil drip pan in center under apples.

Step 4

TEAR off six 3-inch pieces of Reynolds Wrap Heavy Duty Aluminum Foil to hold apples upright on the grill grate. Twist each piece into a doughnut shape about 2 inches in diameter.

Step 5

ARRANGE apples on the Reynolds Wrap Foil doughnuts in the center of the grill over the drip pan. Make a smoker pouch with wood chips or toss half the wood chips on each mound of coals and cover the grill.

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