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Smoky roasted apples
Serves 8-12 Desserts and puddings
Ingredients
- 200g flaked almonds
- 100g coconut flakes
- 200g light brown sugar
- 1tsp ground cinnamon
- a few chunks dry smoking wood such as apple or cherry
- 12 eating apples, such as Braeburn, halved
To serve
- 300g crème fraîche maple syrup, to drizzle
- small bunch thyme, leaves picked
- sea salt flakes
Method
Heat the barbecue to medium, set up for direct and indirect cooking. Put a flameproof pan or frying pan on the grill to warm up. When hot, add the almonds and toast until golden, then set aside. Repeat with the coconut flakes, toasting until golden, then set them aside too.
Combine the brown sugar and cinnamon in a small bowl. Add the dry smoking wood to the coals, then put the apples, flesh-side down on the grill, over direct heat and leave them, undisturbed, to char. If they are getting too hot, move towards the indirect side of the grill.
When the flesh side is charred, flip the apples and sprinkle the flesh with the cinnamon-sugar mix. When they are golden and tender to the touch, take them off the heat and arrange on a serving platter.
Spoon a dollop of crème fraîche on to each apple half, then drizzle some maple syrup over. Sprinkle thyme leaves, toasted almonds and coconut all over, then scrunch a bit of flaky sea salt over the top before serving.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.
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