Preparation:
The best grilling apples are slightly tart, firm, juicy apples such as Granny Smith, pippin, Gravenstein, McIntosh, Cortland, or greening.
Core and halve apples, but do not peel. Rub with a little oil or butter, or marinate briefly in a little oil and white wine vinegar sweetened with honey.
Grill whole halves, quarters, or slices until tender and browning, but not mushy.
Fruit cooks best over a medium-hot to slow fire, or over a cooler part of the grill. |
