With the weather turning May-like, it's time to check the propane tank, scour off the grill grates and get to grilling. This week, we'll share some recipes that will get you reacquainted with cooking outdoors. Today's recipe comes from the Better Homes and Gardens website.
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.
4 medium cooking apples, such as Granny Smith or Jonathan
1/4 cup crumbled Gorgonzola, Stilton, or Roquefort cheese
1/4 cup chopped walnuts
2 tablespoons butter or margarine, melted
4 teaspoons honey
Core apples almost to the bottom, leaving approximately 1/2 inch. Remove 1 inch of peel from the top of each apple.
In a small bowl stir together Gorgonzola, walnuts, and melted butter. Fill each cored apple three-fourths full. Drizzle 1 teaspoon honey into each. Add remaining filling to apples. Place apples in a disposable foil pan.
For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place apples on rack in the center of the grill. Cover; grill for 30 to 40 minutes or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect grilling. Place apples on grill rack. Grill as above.)
Drizzle each serving with additional honey; serve warm.
Apples With Brie and Hazelnut Stuffing: Prepare as directed, except substitute 1/3 cup finely cubed brie for the Gorgonzola, 3 tablespoons chopped hazelnuts for the walnuts, 4 teaspoons fig or red currant preserves for the honey, and add 1 teaspoon snipped fresh tarragon to the cheese mixture. To serve, melt additional preserves and drizzle over apples.