Fall Fruit in Foil with Bourbon Whipped Cream
Ingredients
2 sliced— large Honey Crisp or Granny Smith apples
3 sliced — large pears, sliced ½ cup
1/2 cup walnut pieces, toasted
2 teaspoons dried cherries
1 tablespoon cinnamon sugar
¼ cup cornstarch
4 teaspoons Grand Marnier or orange juice
Sugar in the Raw or white sugar
Heavy duty aluminum foil
Methods/steps
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.
ALL RECIPES ©ELIZABETH KARMEL 2020