APPLES ROASTING ON AN OPEN FIRE....:

The allure of grilled apples: Forget chestnuts, try apples roasting on an open fire (Rob Kasper, 12/08/05, Baltimore Sun)

Apples smell so good on the barbecue grill that I find myself cooking them there even in these darker, colder months. [...]

Smoke-roasted apples

Servings: 4

Ingredients:
4 large sweet apples, such as Honey Crisps
1/2 lemon
5 Tbsps. butter at room temperature
5 Tbsps. brown sugar
5 Tbsps. ground nuts or graham-cracker crumbs
1/2 tsp. grated lemon zest
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. ground cloves
1/4 cup raisins
1 tsp. vanilla extract
1 Tbsp. rum (optional)

1. Cut a thin slice off the bottom and top of each apple, so it can stand upright without wobbling. Using a paring knife, cut out the stem end and remove the inverted cone.

2. Using a melon baller or a sturdy 1-teaspoon measuring spoon, scoop out the core and seeds. Rub the cut bottoms and tops with the cut side of the lemon to prevent browning. Squeeze a few drops of juice into the cavities.

3. Prepare the filling: Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the nuts, lemon zest, cinnamon, nutmeg, cloves, raisins, rum, if using, and vanilla.

4. Spoon the mixture into the apples and loosely place the caps on top. Arrange the apples in a lightly greased foil pan.

5. Set up the grill for indirect grilling.

6. When ready to cook, place the pan with apples in the center of the grate, away from the heat. If using a charcoal grill, toss wood chips onto coals.

7. Cover the grill and smoke-roast the apples until nicely browned and soft on the sides, 40 minutes to 1 hour. Serve at once.

-- From "How to Grill: The Complete Illustrated Book of Barbecue Techniques" by Steven Raichlen, published by Workman Publishing Co. Inc.