From, courtesy of the Culinary Institute of America from their cookbook Grilling (Lebhar-Friedman 2006).


  • 2 tablespoons chopped toasted walnuts
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons softened butter
  • 8 prunes, pitted and diced small
  • 1/2 teaspoon grated lemon zest
  • 8 McIntosh apples, cored
  • 2 tablespoons Calvados
  • 3 tablespoons maple syrup
  • 1/2 cup heavy cream


Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate. Combine the walnuts, brown sugar, butter, prunes, and lemon zest, and mix until evenly blended. Pack the mixture into the cored apples.

Cut 8 large rectangles of foil and fold each in half to make squares. Set 1 filled apple in the center of each square. Drizzle each apple with some of the Calvados (less than 1 teaspoon per apple) and a little of the maple syrup (less than 1 teaspoon per apple). Pull up the sides of the foil around the apple to make a vented pouch.

Grill the apples over direct heat until soft and the juices that collect in the bottom of the pouch are a rich brown, about 35 to 40 minutes. Turn the pouches occasionally as the apples cook. Whip the heavy cream just until lightly thickened and still somewhat runny. Whisk in the remaining maple syrup.

To serve, place a baked apple on each serving dish. Pour the accumulated juices from the foil pouches over the grilled apples, and then spoon some of the whipped cream over them.

Serve immediately.