Ingredients
Scale
- 4 tablespoons of unsalted butter, room temp.
- 1 1/4 cups dark brown sugar
- 3 tablespoons bourbon
- 1 ¾ cups sweetened condensed milk (½ 14-ounce can)
- Smoked salt to taste
- 2 wood grilling planks
- 4 large apples (honeycrisp, pink lady, cosmic crisp, etc.)
- 4 tablespoons salted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ancho chile
Instructions
- Make the Dulce de leche first. Combine all ingredients in a saute pan on medium heat. Continually whisk until the mixture starts to bubble. Lower the heat slightly to a simmer and keep whisking. Once it smooths out and the liquid from the butter has been incorporated into the sauce, you’ll see that it’s done. This should take about 6-7 minutes total, and it will thicken more as it cools. This can be prepared in advance.
- Soak the wood grilling planks with warm water for about 30 minutes prior to grilling. Preheat the grill to about 375°F, and everything should be ready at the same time.
- Slice off the top of each apple. Using a melon baller or a metal teaspoon, scoop out the core and seeds. Use a sharp paring knife (carefully) to cut a vertical spiral cut. See images for guidance, careful not to cut into the core. Two rotations of the spiral cut should be enough. Flip the apple cut-side down on the cutting board. Starting just above the base of the apple, slice straight down to the cutting board, creating a cross-cut. Do this all the way around, and you’ll have a bloomin’ apple prepped.
- Combine the butter, brown sugar, cinnamon, and ancho chile. Brush the tops of the apples with the butter mixture. Place a little of the Dulce de leche inside the apple center.
- Remove the planks from the water and pat them dry. Set the apples on top of the planks and place them on the preheated grill. Cook for about 30 minutes, or until the apples are darker and soft. Be mindful of flare-ups with the wood planks, and have a spray bottle of water as needed.
- Take the apples off the planks when ready and serve while warm. Open them up slightly with a fork, and serve with a scoop of ice cream and the warm Dulce de leche. Optionally garnish with a sprinkle of smoked salt.
Notes
- Not everyone enjoys (or can consume) bourbon, so opt to use a traditional caramel sauce instead if you must. It still has high levels of alcohol, as it’s only cooked for a few minutes. Do not serve minors or those who are not able to consume alcohol.
- Make sure to adequately hydrate the grilling planks. I recommend very hot water for at least 30 minutes just prior to grilling.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Grilling
- Cuisine: American
