Jo Ann’s Baked Apples Stuffed with Raisins

Race Mama Jo Ann Hlavac contributed this dessert that sweetens the wait for the green flag to drop. It’s a great way to cook dessert on the grill while you’re enjoying the main course. A melon baller may be helpful for hollowing out the apples.

 

SERVES 4

 

4	Granny Smith apples
½	cup dark raisins
⅓	cup white or brown sugar
1	teaspoon ground cinnamon

1. Prepare a medium-hot fire in a charcoal grill.
2. Remove the cores of the apples so that the apples remain intact with a tube-like hole; do not go all the way through to the bottom of the apples.
3. Combine the raisins, sugar, and cinnamon in a small bowl. Stuff the mixture into the cored apples, pressing the filling down well. Wrap each apple separately in aluminum foil.
4. Place the apples in the embers of the charcoal fire and cook for 8 to 10 minutes, or until the apples are soft. Serve warm.

EXTRA POINTS If you like, you may mix the filling before you head out, carrying it along in a zipper-top plastic bag. Then core, stuff, and cook the apples at the tailgate.