Fall Fruit in Foil with Bourbon Whipped Cream



2 sliced— large Honey Crisp or Granny Smith apples 3 sliced — large pears, sliced ½ cup — walnut pieces, toasted ½ cup — dried cherries 2 teaspoons — cinnamon sugar 1 tablespoon — cornstarch ¼ cup — Grand Marnier or orange juice 4 teaspoons — Sugar in the Raw or white sugar Heavy duty aluminum foil


Combine apple slices, pear slices, nuts and cherries in a large bowl. Toss with cinnamon sugar and cornstarch. Add Grand Marnier and toss again. Let sit for 10 minutes. Divide mixture and its liquid into four equal portions. Place each portion into the center of a double sheet of aluminum foil. Sprinkle top of each portion with a teaspoon of Sugar in the Raw. Fold and crimp sides of foil to tightly enclose the fruit mixture. Place in the center of the cooking grate and grill for 30 minutes or until fruit is soft and the liquid has formed a light sauce. Serve hot or at room temperature with bourbon whipped cream or vanilla ice cream.

Bourbon Whipped Cream

To make bourbon whipped cream, add 1 tablespoon super-fine sugar and 2 tablespoons bourbon to cream as it is being whipped. Beat until stiff and serve immediately. Refrigerate any unused cream.