Apple Cake with Cinnamon Sugar

Servings: 6 to 8 | Preparation time: 30 minutes | Grilling time: 35 to 40 minutes | Special equipment: 10-inch metal pie pan suitable for the grill

Ingredients

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  • 1 large Granny Smith apple;
  • ¼ teaspoon ground cinnamon;
  • 2 tablespoons packed dark brown sugar;
  • 1 cup heavy whipping cream, whipped (optional);

Batter

  • 1¼ cups all-purpose flour;
  • 1¼ teaspoons baking powder;
  • 5 tablespoons unsalted butter, cold, plus more for greasing the pie pan;
  • ½ cup granulated sugar;
  • ½ teaspoon kosher salt;
  • ¼ teaspoon ground cinnamon;
  • ⅛ teaspoon ground cloves;
  • ½ cup whole milk;
  • 2 large eggs, at room temperature;
  • ½ teaspoon pure vanilla extract;

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Instructions

  1. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  2. Generously grease a 10-inch metal pie pan with butter. Sift the flour and baking powder into a large bowl. Add the sugar, salt, cinnamon, and cloves and mix well. Cut the 5 tablespoons of butter into small pieces and add to the bowl, mixing with your fingertips until you have a coarse meal. Whisk the milk, eggs, and vanilla and add to the bowl. Mix well. The batter should be well combined but still have some lumps. Pour the batter evenly into the pie pan.
  3. Core and then slice the apple lengthwise into ⅛-inch thick slices. Arrange the slices on top of the batter around the outer edge of the pie pan, like petals of a flower, overlapping them slightly. In a small bowl mix the brown sugar and cinnamon. Sprinkle evenly over the top of the apples and batter.
  4. Grill over indirect medium heat, with the lid closed, for 20 minutes. Rotate the pan 90 degrees. Continue grilling, with the lid closed, until a skewer inserted in the center comes out clean, 15 to 20 minutes more. Cool on a wire rack for 15 minutes. Cut into wedges and serve at room temperature with whipped cream, if desired.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Spiced Banana Chocolate Sundaes

Servings: 4 to 6 | Preparation time:  10 minutes | Grilling time: 2 to 3 minutes

Ingredients

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  • 4 tablespoons unsalted butter;
  • ½ teaspoon ground cinnamon;
  • ¼ teaspoon ground ginger;
  • ⅛ teaspoon ground cloves;
  • 4 bananas, firm but ripe, peeled;

 

  • 1 pint vanilla ice cream;

Chocolate Sauce

  • ½ cup heavy whipping cream;
  • 3 ounces semisweet chocolate, finely chopped;

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Instructions

  1. In a small saucepan over medium-high heat, bring the cream to a simmer. Remove the pan from the heat and immediately add the chocolate. Stir until the sauce is dark and smooth.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. In a large skillet over medium heat, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Gently pick the bananas out of the skillet and grill over direct medium heat until warm and well marked, but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into ½-inch slices.
  4. Reheat the chocolate sauce over medium heat. Scoop the ice cream into bowls. Top with the warm bananas and chocolate sauce. Serve immediately.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Grilled Peaches with Fresh Cherry Sauce

Servings: 4 | Preparation time: 15 minutes | Grilling time: 8 to 10 minutes

Ingredients

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  • 4 medium fresh peaches;
  • 4 rolled wafer cookies;
  • 1 cup vanilla ice cream;
  • 2 tablespoons unsalted butter;
  • 2 tablespoons packed brown sugar;

Sauce

  • 1 pound (about 1 cup) fresh dark cherries, pitted;
  • ½ cup dry red wine;
  • 1 tablespoon granulated sugar;
  • 1 teaspoon kirsch (cherry liqueur);
  • 1 teaspoon balsamic vinegar;

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Instructions

  1. In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about ¼ cup, 1 to 2 minutes.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture.
  4. Brush the cooking grates clean. Grill the peaches over direct medium heat, with the lid closed as much as possible, until grill marks are clearly visible and the peaches are soft, 8 to 10 minutes, turning once.
  5. While the peaches are still warm, layer each serving glass with two peach halves, one scoop of ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Bon appetit!

 

[Recipe source: Weber’s Art of the Grill™ by Jamie Purviance]