Want to end your barbecue session with the perfect dessert? Of course, you’ll make it on your KLAUWE too. Impress Your Friends! Here's how you prepare stuffed apples with rum and vanilla sauce, plus vanilla ice cream. Let’s dive into this must-try treat from Klauwe van de Kok.
Ingredients
General:
- Servings: 4 people
- Preparation Time: 30 minutes
- Cooking Time: Approximately 30 to 40 minute
Ingredients:
-
4 Sweet, soft apples, like Royal Gala (for something special, buy apples from an orchard instead of the supermarket)
-
3 Tablespoons raisins
-
A good splash of (brown) rum
1/4 Liter vanilla sauce (you could also use custard, but we prefer items already in the fridge) -
4 Tablespoons barbecue sauce
Ingredients:
- 8 Tablespoons honey
- 10 grams almond flakes (or coconut flakes)
- 1 Tub of vanilla ice cream
- 1 Sprig of mint (or mint leaves)
Instructions
Step 1: Prepare the raisins
Place the raisins in a small bowl and pour the brown rum over them until they are submerged. Let the raisins soak for at least 3 hours. (We think they taste even better if soaked overnight, but that’s a matter of preference.)
Step 2: Wash the apples
Wash the apples thoroughly under cold water and dry them well. Cut off the tops of the apples. Also, cut a small piece off the bottom so the apples can stand upright. (This will be important when placing them on the grill.)
Step 3: Hollow out the apples
Use a melon baller to carefully hollow out the apples from the top. Be gentle to avoid piercing the skin. Hollow out about 70% to 75% of the inside.
Step 4: Fill the apples
Start by adding a tablespoon of barbecue sauce to each apple. Drain the raisins and add a tablespoon of raisins to each apple. (If children are eating, it’s better to use raisins soaked in water instead of rum.) Then, pour the vanilla custard into the apples, being careful not to fill them to the brim as you’ll need to carry them to your KLAUWE. Drizzle a generous amount of honey over the top of each apple and sprinkle with almond flakes (or coconut flakes, if preferred).
You could use the tops of the apples as lids, but at KLAUWE, we believe the barbecue aromas and smoke penetrate the apples better without the lids.
Step 5: On the KLAUWE BBQ!
Since this dessert is likely prepared at the end of your barbecue session, get your KLAUWE to about 125°C (a bit higher is fine too). We’re grilling without the water ring and reservoir, directly on the grill with the coal basket below.
Add some smoking wood (or dried grapevines) to the coal basket (not too much). Set the coal basket to level 2 (from the bottom). This ensures more air flows through the basket, giving your fire a boost. Place the grill grate on level 4 (from the bottom).
Place the apples on the grill grate, ensuring they are stable and upright. Do not place them directly over the fire; we’re using indirect heat. Close the lid.
Close the vents for about 3 to 4 minutes. This will lower the temperature and smother the smoking wood slightly. After these 3 to 4 minutes, open the vents again, and your KLAUWE will start smoking vigorously. This process takes practice, but you’ll get the hang of it. Play with the oxygen levels to control the smoke.
Grill the apples for 30 to 40 minutes. The goal is for the filling to be warm and the apples to be tender.
The moment of truth:
After 30 minutes, check if the apples are tender by gently inserting a skewer into the top. Be careful not to puncture the bottom and cause the filling to spill out. You can also check the temperature by touching the skewer to your upper lip.
If the apples are tender, remove them from the grill. Serve the apples with a scoop of vanilla ice cream, garnish with mint leaves, and enjoy!