Best Grilled Apples Recipes

GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES

Steps:

• Prepare grill for high heat.
• With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
• Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
• Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

GRILLED HAM STEAKS WITH SAUTEED SWEET POTATOES, CORN AND CARAMELIZED APPLES

Steps:

• Combine the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
• Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.
• Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.
• In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.
• In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.

GRILLED CHEESE WITH APPLES AND APPLE BUTTER

Steps:

• Heat a large, 12-inch skillet over medium-high. Add 1 tablespoon butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.
• Rinse and dry the pan, and set over medium heat. Melt 1 tablespoon butter (2 tablespoons if you're cooking two sandwiches at a time). Spread one side of each bread slice with 1 tablespoon apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 ounce Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don't assemble the sandwiches yet: The topped slices are first cooked, then combined.)
• Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 teaspoons of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7 minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.

GRILLED PORK TENDERLOIN WITH FRIED APPLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Generously season pork tenderloin with garlic salt and pepper.
• Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
• Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

GRILLED PORK CHOPS WITH SAUTEED APPLES, ONION RINGS AND MUSTARD GREENS

Steps:

• There are rubs and there are brines. A brine is a slower process where the rub, sugar and salt are diluted to penetrate the protein and break it down so that the meat is juicy, flavorful and tender after cooked. I love brined pork and chicken, but if I am cooking late and didn't think about it the day before, I will have to do a nice rub on the meat, which is just more concentrated and expedited, and that's what I have here. Pork chops go with so many accompaniments but I do love the acidity of apples or an applesauce with pork chops and the bite of mustard greens. You can use mizuna, or arugula if you cannot find mustard greens. Also, you can put a schmear of hot mustard mixed with a little honey or molasses on the plate instead for the kick. I like onion rings, in general. My other favorite accompaniment to pork chops is kimchee tossed with some fresh fruit such as peaches or plums.
• To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.
• Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
• Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.
• To cook the sauteed apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.
• To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.
• Serve the pork chops with the sauteed apples, onion rings and mustard greens.

PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS

Steps:

• Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.

SAUTEED OR GRILLED HAM STEAK WITH APPLES

Steps:

• Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute, ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate.
• Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak.

GRILLED PORK TENDERLOIN WITH APPLES AND BRANDY CREAM SAUCE

Steps:

• Mix together all marinade ingredients and pour over pork tenderloin.
• Refrigerate pork in marinade for no more than 24 hours.
• Discard marinade and grill pork until internal temperature reaches 155 degrees.
• When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
• Remove from apples and pork from grill, chop green apple slices into small pieces.
• While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
• Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
• Reduce heat and simmer until sauce is reduced and thickened.
• Add grilled, chopped green apple and continue to simmer a few more minutes.
• Slice grilled pork into ½ inch slices.
• Place on serving plate with red apple slices.
• Top with cream sauce.

TURKEY BURGERS WITH BRIE AND GRILLED APPLES

Steps:

• To prepare the burgers:
• Shape the meat firmly into 4 round uniform patties about 1 1/2inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with the olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill (in a grill pan) until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup

GRILLED SWEET POTATOES WITH APPLES

Steps:

• Preheat an outdoor grill.
• In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
• Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.

GRILLED PORK CHOPS WITH ROASTED APPLES AND STEAMED BRUSSELS SPROUTS IN CARAMELIZED ONIONS

Steps:

• Pork Chops:
• Wash and season the chops with salt, onion powder, garlic powder, black pepper, coriander, olive oil, sesame seed oil, and dried herbs. Marinate in the refrigerator for a minimum of 2 hours or up to 24 hours.
• Preheat a grill or grill pan to medium high. Preheat oven to 375 degrees F.
• Remove chops from marinade and place on the preheated grill. Grill chops on both sides for about 2 minutes each side. Transfer to an ovenproof dish and place in the oven until done. Set aside and keep warm.
• Apples:
• Raise oven to 400 degrees F.
• Place the apples in a large bowl and add half of the butter, cinnamon, nutmeg, and brown sugar. Mix well and let sit for 20 minutes.
• Place apples on a greased baking sheet and pour the remaining butter over the apples. Put in the oven and roast until caramelized and fork tender. When serving, pour the juices over the apples.
• Brussels Sprouts:
• Cut ends off Brussels sprouts and wash them. In a pasta pot with insert bring the water to a boil. Add Brussels sprouts, cover, and steam for 7 minutes. Drain.
• Heat a skillet over medium-high heat and add the olive oil. Add the onions and saute until caramelized. Add the Brussels sprouts, onion powder, garlic powder, dried herbs, paprika, and bouillon cubes, crushing the cubes to combine with the onion mixture. Saute Brussels sprouts until browned. Lower heat, cover and simmer until Brussels sprouts are fork tender. Serve with pork chops and apples.

GRILLED APPLES

Steps:

• Halve and core the apples, then either brush them with olive oil or spritz with Pam.
• Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered. After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides.
• Use tongs to flip the apples and reduce the heat under them to low or move to cooler part of grill. Close the grill and cook until the apples are just tender, about another 3 to 5 minutes.
• To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak.
• Note: if you want a sweet option, sprinkle with cinnamon and/or nutmeg, grill about 3 minutes. Turn over, sprinkle with sugar or brown sugar, raisins and/or coconut, close and cook until tender, about another 3 minutes. Top w/ vanilla or cinnamon ice cream!

GRILLED PORK AND APPLES

Steps:

• Place meat in a plastic bag.
• In a small bowl, mix apple and lemon juices, sage, brown sugar and onion and stir until sugar is dissolved.
• Pour over meat.
• Close bag tightly and turn to coat chops well.
• Place in a bowl and refrigerate several hours or overnight.
• Remove chops from marinade and drain well.
• Place marinade in a small saucepan, bring to a boil and continue to boil for one full minute.
• Grill chops over hot coals for 20 minutes, turning and basting with marinade occasionally.
• Core apples but do not peel.
• Cut into thick rings.
• Brush apples with marinade and place on grill around pork.
• Continue grilling pork and apples until pork is done as desired and apples are tender, about 15 minutes.
• Remove from grill and sprinkle lightly with salt and pepper.

GRILLED CHEESE WITH BACON AND APPLES

Steps:

• Preheat oven to 400 degrees. Line baking sheet with foil and arrange bacon slices. They can be touching but make sure they do not overlap.
• Bake 15-25 minutes depending on your desired tastes - I like my bacon extra crispy so I went the full 25. Remove and drain on paper towels.
• Heat large skillet over medium heat.
• Assemble sandwich; generously spread Dijon on 4 slices of bread. Top with slices of cheddar, 3 pieces of bacon, apple slices and additional cheddar. Place the remaining bread on top and spread with butter.
• Place on skillet buttered side down and butter the remaining side. Cook until cheese starts to melt and bread is browned, about 4 minutes. Flip the sandwich and continue to cook until cheese is melted and bread is golden brown, about 2-3 minutes.

GRILLED CRISPY DUCK STUFFED WITH APPLES AND ONIONS

Steps:

• Cut apples and onions into quarters. Remove seeds from apples and set aside. Rinse duck with cold water and pat dry. Discard giblets and organ meats. Trim all loose fat from the inner cavity. Stuff cavity with apples and onions. Sprinkle duck liberally with salt and pierce skin in several places with a fork.
• Place the duck, breast side up, in a roast holder (which is placed in a drip pan for gas grill) in the center of the cooking grate. Cook 1 1/2 to 2 hours, piercing the underside of the duck every 30 minutes to remove excess fat. When the duck juices run clear, and the internal temperature is 170 to 180 degrees F, remove from grill and let rest for 15 minutes. Remove apples and onions from duck cavity and place on cooking grate to crisp. Serve duck with the grilled apples and onions while still warm.

GRILLED SWISS CHEESE AND APPLES SANDWICHES

Steps:

• Heat a large skillet to medium-high.
• Spread butter on 6 slices of bread. Add 3 slices of bread to skillet, butter side down.
• If using apple butter, dollop a spoonful on the skillet bread and spread around. Add slices of apples to bread and top with a slice of cheese. Add remaining bread, butter side up.
• Fry until underside is dark, golden brown, then flip over and cook until cheese is melted.

GRILLED CHICKEN SANDWICHES WITH SAGE PESTO AND APPLES

Steps:

• Using on/off turns, blend sage leaves, pine nuts, parsley, and garlic in processor until mixture is finely chopped. With machine running, add 3/4 cup oil and blend until thick paste forms. Mix in cheese. Transfer to small bowl; season with salt and pepper. (Can be made 1 day ahead. Press plastic wrap onto surface of pesto and refrigerate. Bring to room temperature before using.)
• Place each chicken breast between sheets of waxed paper. Using rolling pin or meat mallet, pound each to 1/2-inch thickness. Brush chicken with 3 tablespoons oil; sprinkle with salt and pepper. Let chicken stand 30 minutes.
• Prepare barbecue (medium heat). Grill chicken until firm to touch and cooked through, about 5 minutes per side. Transfer chicken to platter. Grill focaccia until just beginning to brown, about 1 minute per side.
• Arrange bottom halves of focaccia on work surface. Spread each with mayonnaise. Top each with overlapping layer of sliced apple, then 1 chicken breast. Drizzle each chicken breast with pesto. Spread pesto on cut side of bread tops. Place tops on chicken, pesto side down. Cut sandwiches in half on diagonal. Transfer sandwiches to plates and serve.

APPLE-SAGE GLAZED GRILLED WHOLE TURKEY WITH GRILLED APPLES

Steps:

• Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature.
• Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.

PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS

Steps:

• Melt 1 tablespoon butter in large skillet over medium heat.
• Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes.
• Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes.
• Add apple cider or juice and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes.
• Stir in lemon juice and season to taste with salt and pepper.
• Using slotted spoon, transfer apple and onion to 2 plates, dividing equally.
• Top with sausages.
• Whisk remaining 2 tablespoons butter into cider mixture.
• Season sauce to taste with salt and pepper.
• Drizzle over sausages and serve.

TARTA LA BOUIE WITH GRILLED APPLES

Steps:

• For the crust: Cream the butter and granulated sugar in a stand mixer, beating until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
• Whisk together the flour, baking powder and salt in a separate bowl. Add the flour to the mixer in 2 additions. Mix until the dough comes away from the sides of the bowl. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes and up to 1 day to chill.
• For the filling: Meanwhile, combine the half-and-half, granulated sugar, cornstarch, lemon zest, vanilla bean seeds and salt in a saucepan. Bring slowly to a boil, then simmer, whisking, until the mixture thickens, about 2 minutes. Remove from heat and allow to cool for a few minutes, then press a sheet of plastic wrap against the top of the mixture to keep a skin from forming. Cool completely.
• For the apples: Preheat a grill for cooking over medium heat.
• Put apple quarters in a bowl. Drizzle with the butter and light brown sugar and toss.
• Grill the apple quarters until lightly caramelized, 3 to 4 minutes per side. Allow to cool briefly, then thinly slice lengthwise.
• For the assembly: Preheat the oven to 350 degrees F.
• Remove the dough from the refrigerator and let sit for 5 minutes at room temperature to remove the chill so it's easier to roll.
• Lightly flour your workspace and roll out the dough to 1/4-inch thick, then carefully place in a deep-dish pie pan. Trim the edges, then crimp. Whisk the cooled filling until smooth, then pour into the shell.
• Bake the pie until the crust is golden brown (the custard filling will still be jiggly), 30 to 35 minutes. Let cool completely, then refrigerate until well chilled and the filling is set, 2 to 4 hours. Top the pie with sliced apples, a big drizzle of honey and powdered sugar.