Apples, Charred and Sugared

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If your apple-eating tendencies are chomping and slicing, you’re doing it wrong. Toss some on the ‘disc. Here’s how. Image courtesy of
  • 2 tablespoons walnut oil
  • 2 tablespoons maple syrup
  • ½-cup Belgian ale
  • 10-12 small or medium crisp apples
  • Cane sugar for sprinkling
  • Cut apples on a horizontal diagonal line. Remove all seeds. Remove the stem and stamen end with a paring knife.
  • In a FIREDISC® cooker over medium heat, add walnut oil. Sear apple halves for 3-5 minutes per side or until golden. Add ale and maple syrup. Bring to boil.
  • Lower heat to a simmer for 7 minutes or until liquid reduces by half and apples are tender but still solid. Remove from heat. Sprinkle sugar on apples. Optional: Run a flame back and forth over the apples with a kitchen torch until the sugar brûlées (edges will blacken in spots.).
  • You can also broil apples for 3-5 minutes in a preheated broiler. Cool for at least 5 minutes before serving.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.