Foil baked cinnamon apples
Serves six • Allow 25–40 minutes over moderate coals
| Ingredient | Per patrol of six |
|---|---|
| Medium apples | 6 |
| Brown sugar | 2 tbsp |
| Butter, softened | 1½ tbsp |
| Cinnamon | ¾ tsp |
1. Core each apple, leaving the bottom intact to hold the filling.
2. Mix the softened butter, brown sugar, and cinnamon into a paste.
3. Divide the mixture evenly among the six cored apples.
4. Wrap each apple in two layers of heavy-duty foil, keeping seams facing up.
5. Place beside moderate coals. Turn periodically and cook approximately 25–40 minutes, until tender.
6. Remove with tongs. Let stand briefly, then open carefully; filling and escaping steam will be hot.
Start apples while the meatloaf finishes. Soften butter shortly before preparation.
Equipment
Apple corer or knife, cutting board, small mixing bowl, spoon, heavy-duty foil, long tongs, and heat-resistant gloves.
Preparation and food care
Wash hands before cooking. Keep raw beef and sausage sealed and separate from ready-to-eat food. Keep perishables at 40°F or colder, using coolers with thermometers and enough ice. Sanitize knives, boards, and work surfaces after raw meat preparation.
Check food allergies before buying ingredients. This menu includes milk, eggs, wheat, soy, and sesame; check package labels for additional allergens.