Serve this smoky version with Fire-Pit Latkes (see related recipe). You can grill the apples while the potatoes and onion are in the coals below.
Servings: 4 generous servings
- 6 medium firm apples (2 to 3 pounds)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup water
Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (350 degrees).
If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. If using a charcoal grill, lightly spray the grill rack with nonstick cooking oil spray before placing it over the briquettes. If using a gas grill, lightly oil the rack.
Cut the apples in half, starting from the stem, then peel and core them; place cut sides down on the grill directly over the hot coals. Cover with the grill lid and cook for about 5 minutes or until the apples are bronzed and lightly blackened, then use tongs to turn them over. Cover with the grill lid and cook for about 5 minutes until bronzed and lightly blackened on the second side.
Use tongs to move the apples to the indirect side of the grill. Cover with the grill lid; let the apples absorb some smoke for about 5 minutes.
Transfer the apples to a cutting board. Chop into 1-inch pieces, then transfer to a large saucepan and place over low heat. Add the cinnamon, allspice, salt and water; mix well. Cook for about 10 minutes, stirring occasionally, to form a slightly chunky applesauce.
Transfer to a serving bowl; serve warm or at room temperature.
From Smoke Signals columnist Jim Shahin and his cousin Kathy Brackett.
Tested by Jim Shahin.
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