French Barbecue: A Dessert

I often get asked about fruit on the barbecue. Well, it can be done, but it's not really technically barbeque in the true meaning of the word. It's grilling. But here's a "French" recipe for some Grilled Apples that I really like.

Our friends over at Recipe Zaar have this great recipe for Grilled Apples With Creme Anglaise Grilling brings out the pure, true flavor of your favorite apple, whether it a Gravenstein or an heirloom apple such as Duchess of Oldenburg. Recipe Zaar received this recipe courtesy of Taste Magazine, Fall 2001, and I reprint it here.

Gilled Apples with Creme Anglaise

• 1 cup milk
• 1 cup half-and-half(half milk and half cream)
• 4 egg yolks large eggs
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons bourbon (optional)
• 5 sweet apples (Gravestein, Gala or Golden Delicious)
• 1/4 cup light extra-virgin olive oil
• 2 teaspoons fresh ground cardamom
• light extra-virgin olive oil, for brushing on fruit
• toasted pecans(to garnish, chopped)

6 servings

Preheat charcoal grill. (They tell me you could cook this over a gas grill, but we don't talk about those things here.)

Creme Anglaise:

• In a saucepan over low heat combine the milk and half-and-half. Heat to just boiling.
• In the top pan of a double boiler, whisk together the egg yolks and eggs until just blended.
• Add sugar, salt and vanilla.
• Gradually whisk in the hot milk mixture.
• Place over the bottom pan of boiling water stirring constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes.
• DO NOT LET IT BOIL.
• Immediately remove from heat.
• Stir in the bourbon and let cool slightly to thicken.

Apples:

• Core and Cut the apples into rounds about 1/2 inch thick.
• Put slices in a baking dish and drizzle with olive oil, turning to coat.
• Brush the grill with olive oil and place apple slices on it, or place them in an oiled grilling basket.
• Sprinkle the apples with cardamom.
• Grill for about 3 minutes, then turn and grill until softened, about 2 more minutes.
• Transfer the apples to a plate.
• Pool some of the creme anglaise on each of 6 dessert plates and top with several apple rounds.
• Drizzle the apples with additional creme anglaise, adding the chopped pecans at this time, if you are going to use.

Enjoy!

Photo of the Gravenstien Apple courtesy of Dave Wilson.com. Photo of the Duchess Of Oldenburg Apple courtesy of Jungseed.com.