Baked pears and apples

Baked pears and apples

By
From
Ben's BBQ Bible
Makes
4
Photographer
Billy Law

The humble pear and apple are often overlooked when it comes to barbecues. In the UK they are more likely to turn up in the form of perry or apple cider at your average backyard get-together — not that there’s anything wrong with that!

Pears or apples stuffed with a lovely mix of dried fruit, nuts and booze are a real treat. They’re wrapped in foil then thrown on the coals to cook while you’re preparing the meat or other dishes. When you’re ready to serve, accompany them with lashings of cream or ice cream.

Ingredients

Quantity Ingredient
2 tablespoons raisins, (or other dried fruit, such as chopped dates)
100ml brandy or rum
4 pears or apples (or a mixture of both), cored
100g butter, softened
2 tablespoons soft brown sugar
2 tablespoons flaked almonds
2-3 grates of whole nutmeg, to taste
1/4 teaspoon ground cinnamon

Method

  1. Soak the raisins in the booze overnight, or simmer together in a saucepan for 5 minutes and then allow to cool. Drain, reserving the liquid.
  2. With a small knife, cut around the apples or pears horizontally, about 1 cm deep.
  3. Combine the butter, raisins, sugar, nuts and spices, and stuff into the hollowed-out cores of the fruit.
  4. Prepare your barbecue for cooking on a medium–high heat.
  5. Wrap each fruit completely in foil twice and place next to the coals or above the heat source and cook for 40 minutes.
  6. Serve while hot, drizzled with the reserved, reduced raisin liquid.
Course:
Dessert
Sweets
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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