How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Saturday, August 6, 2016

The Apple of My Egg

Our Egg, actually....

This is the brief story of a nice desert we prepared on the Big Green Egg. We need once again to promise not to make this blog all about the Egg, while posting yet another item about our use of it.

This time, it was for dessert with friends. We decided to try the manufacturer's recipe for smoked apples, which begins with hollowing out each apple and filling it with a sweet mix of raisins, sugar, and spices. We could not figure out how an apple corer would be of any use -- I simply used a paring knife and a small spoon to turn each apple into a bit of a cup.
I decided to forego the recommended half marshmallow capping each of these, and simply put this entire pan in the Egg, once it had reached 325F. The recipe calls for 60-75 minutes at this temperature; I think I went closer to 90, with no ill effect.

The result looks like a mess, but with all that sweetness, nobody even noticed. Especially since I did follow the recommendation to serve these with vanilla ice cream.
All six of us tucked into our apples with abandon -- the mostly gooey sweetness contrasting with the occasional crusty bit that had gone beyond caramelized. Even our daughter who usually eschews raisins enjoyed every bite!
I have no idea how much the success of this dish was owing to the smoke flavor, nor how similar would have been the results from a conventional oven. But we had a nicely cooked dessert in a small kitchen in late summer, with all the heat being outside in the Egg. So we will do it this way again!

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