The following recipe is from the August 20th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
School is starting soon, and early in the evening there is an ever-so-slight nip in the air. It may almost be fall, but there's still plenty of summer left. Straddle the two seasons by preparing this week's recipe for grill-baked gingerbread apples, which combines crisp autumnal apples with everyone's favorite warm-weather cooking technique: grilling.
- Yield:6 servings
- 1 (16-ounce) package gingerbread cookies
- 1/4 cup finely chopped crystallized ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/3 cup chopped walnuts
- 1 tablespoon dark honey
- 2 tablespoons butter, plus additional melted butter for brushing
- 6 baking apples, such as Honeycrisp, Fuji, or Gala
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- Crystallized ginger, cut in slivers, for garnish
Prepare a charcoal or gas grill for indirect grilling (it is not necessary to use a drip pan with this recipe). Preheat to 375°F. Oil a cast-iron skillet.
Crumble the gingerbread cookies into small pieces and place into a bowl; add the crystallized ginger, nutmeg, cinnamon, and nuts, and stir to combine.
In a small microwave-safe bowl, melt the honey and the 2 tablespoons of butter, and add to the cookie mixture. Stir to mix completely and set aside.
Core the apples without cutting all the way through leaving a half-inch core at the bottom. With a bird's-beak knife or melon baller, remove some of the inside of each apple to make room for the filling.
Place the apples in the prepared skillet. Spoon the filling into the openings of the apples, packing it down lightly. Brush the apples with the melted butter. Transfer the skillet to the barbecue over indirect heat, lower the grill cover, and cook for about 40 minutes, or until the apples are tender.
Remove the apples from the barbecue and let them cool for 15 minutes. Meanwhile, whip the cream with an electric mixer on high speed until it forms soft peaks, adding the powdered sugar toward the end of the mixing.
Serve apples with a dollop of whipped cream and garnish with the crystallized ginger.