Grilling time: 30 to 45 minutes
4 ripe, firm-fleshed apples
¼ cup apricot jam
1 tablespoon brandy or rum
¼ teaspoon ground allspice
4 teaspoons unsalted butter
Heavy cream or vanilla ice cream
1. Using a small melon baller or grapefruit spoon, remove the stem and scoop out the core of each apple, but do not cut all the way through the bottom. With a vegetable peeler, start at the top of each apple and remove the skin about halfway down, stopping at the equator.
2. Cut the lemon in half and rub the cut sides over the exposed apple to prevent it from turning brown.
3. In a small bowl combine the filling ingredients. Place each apple on a 12-inch square of heavy-duty aluminum foil and pack each cavity with the filling. Dot each apple with 1 teaspoon of butter. Fold up the sides of the foil to completely wrap each apple.
4. Grill the apples over indirect medium heat (350° to 450°F), with the lid closed as much as possible, until tender when pierced with a knife, 30 to 45 minutes. Remove the apples from the grill and allow to cool in the foil for 5 to 10 minutes. Peel back the foil (or place the apples in individual serving dishes with the reserved juice from the foil packet) and serve warm with heavy cream or ice cream.