Smoke-Roasted Apples
- Cook Time: 6
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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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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