Baked apples on the fire
Apples wrapped in heavy-duty foil and baked over embers make a delicious homey dessert or breakfast treat. Cook the apples plain or add raisins, walnuts, and maple syrup as we do here. Chef Gianni Caruso of Bricco in the North End, says, “I put apples and quince directly into the hot ash and let it cook. The ash imparts a very special flavor.” Without its foil protection, the apple skin hardens and comes off like a shell, leaving creamy warm apple flesh.
|1||tablespoon lemon juice|
|2||tablespoons walnuts, coarsely chopped|
|4||tablespoons maple syrup|
|1||teaspoon ground cinnamon|
|1||tablespoon butter, cut into 4 pieces|
|Vanilla ice cream (for serving)|
1. Cut off the top quarter of the stem end of the apples. Carefully core and seed the apples. With a spoon, create a larger hole. Sprinkle the cavities with lemon juice. Add raisins, walnuts, maple syrup, cinnamon, and butter.
2. Set 4 squares of foil, shiny side up, on the counter. Place the apples in the center and form packets. Close tightly.
3. Set the packets between the bars of the log rack, not touching the coals, or set them directly in the coals of a dying fire. Check the apples after 15 minutes by inserting the tip of a knife through the foil and piercing the apple. You may need to rotate the apple. If it is soft, the apple is ready. Remove with tongs.
4. Open the packages carefully and cool for about
1 minute. Transfer each apple to a bowl, add a spoonful of ice cream, and eat with a spoon. Adapted from “The Kids Campfire Cookbook”