This recipe appears in:Grilling: Pecan Stuffed Apples with Caramel Sauce
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- For the Stuffing
- 1 cup finely chopped pecans
- 1/2 cup dark brown sugar, divided
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 5 tablespoons melted unsalted butter, divided
- 1/4 teaspoon Kosher salt
- 4 golden delicious apples
- 2 tablespoons fresh juice from 1 lemon
- Caramel sauce, warmed
- Type of fire: two-zone indirect
- Grill heat: medium-high
To make the stuffing, in a medium bowl, mix together pecans, 1/4 cup dark brown sugar, cinnamon, nutmeg, and 2 tablespoons melted butter. Set aside.
To make the glaze, combine remaining 3 tablespoons butter, remaining 1/4 cup brown sugar, and salt in a small saucepan over medium heat. Whisk until sugar is just melted, then remove from heat.
Halve apples and, using a melon baller, scoop out core and flesh to create a cavity, leaving a 1/2-3/4-inch of flesh remaining. Brush apples with lemon juice to prevent browning.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush flesh side of apples with glaze. Place apples over hot side of grill, flesh side down, and cook until apples brown and develop grill marks, 3 to 5 minutes. Transfer apples to a cutting board or platter, flesh side up.
Stuff each apple with 1/8 of the pecan stuffing. Place apples on cool side of grill, cover, and cook until apples are tender, 15 to 20 minutes.
Remove apples to a platter, drizzle with caramel sauce, and serve.