As an alternative to s'mores, Girl Scouts and other pioneering outdoor cooks liked to roast whole cored apples on a stick over a low fire, sometimes with a marshmallow or caramel candy melting inside. We prefer to start with apple slices, which take less time and are easier to baste with this high-octane, grown-up caramel sauce.
SERVES 6
BOURBON CARAMEL SAUCE
| ¼ | cup butter |
| 1 | cup packed brown sugar |
| ¼ | teaspoon ground cinnamon |
| ¼ | cup bourbon or other American whiskey |
| 6 | tablespoons whipping cream |
| 6 | medium apples |
| Metal skewers, optional | |
| 6 | tablespoons melted butter |
Prepare the caramel sauce, first combining the butter, brown sugar, cinnamon, and bourbon in a heavy saucepan. Bring the mixture to a boil over medium heat and boil for 2 minutes, stirring frequently. Remove the syrup from the heat and stir in the cream, watching out for sputtering steam. (The sauce can be made to this point a week or more ahead. Reheat it gently before proceeding, adding a little water if it seems too stiff to drizzle after heating.)
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Peel and core the apples, cutting each into 1-inch thick wedges. Thread the apples onto metal skewers or lay them on a small-mesh grill rack. Brush the apples with the melted butter.
Grill the apples uncovered over medium heat for 10 to 12 minutes, turning at least once, until tender. In the last 1 to 2 minutes of cooking, baste the apples with the sauce. If grilling covered, cook for 9 to 11 minutes, turning once midway and basting in a similar manner.
Divide the apples among individual serving bowls. Drizzle additional sauce over the apples and serve immediately.