Vineyard Style Apple in Parchment
with Ice Cream & Gingersnaps
Featured Recipe – November 2017
Prep time: 30 minutes
Cook time: 5 to 10 minutes
- 10 apples
- 4 tbsp lemon juice
- 6 tbsp white wine (preferably Muscat, Canelli or Riesling)
- 1 1/2 c brown sugar
- 10 tsp honey
- 10 cinnamon sticks
- 1/2 c golden raisins
- 4 tbsp oil or butter oil
Peel, core, slice apples 1/8″ to 1/4″ thick. Place into lemon and wine. Toss with other ingredients.
Place foil on flat surface. Place parchment on top of foil. Fold in half, creating crease in center. Lightly rub center of top half with foil. Place apple mixture in the parchment. Begin at one corner, fold 1/2″ of corner and tightly crease. Repeat with each fold, creat 1/2 or 3/4 circle approximately 6″ in width when done.
Place on hot grill. Pouch will begin to sizzle, then puff and expand. Remove from Grill.
Tear open with a fork or knife and drop in a scoop of ice cream and don’t forget a side basket of warm ginger snaps.