Food & dining

Recipe for baked apples in the fire

Baked apples in the fire.
FOOD STYLING BY SHERYL JULIAN AND DEBRA SAMUELS; photo by essdras m suarez/globe staff
Baked apples in the fire.

Baked apples on the fire

Serves 4

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.

1tablespoon lemon juice
2tablespoons raisins
2tablespoons walnuts, coarsely chopped
4tablespoons maple syrup
1teaspoon ground cinnamon
1tablespoon 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.

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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”