21
d
d
d
d
e
e
e
e
s
s
s
s
s
s
s
s
e
e
e
e
r
r
r
r
t
t
t
t
s
s
s
s
GRILLED APPLE’S with caramel
sauce ALA MODE
2 medium sized apples, peeled and cored,
sliced 1/4" thick
2 teaspoons cinnamon sugar
1-2 tablespoons melted butter
1 - 17 oz. jar Richardson's® Butterscotch Caramel Sauce
1 pint vanilla ice cream (or any flavor of your choice)
4 tablespoon chopped pecans
Preheat
SANTA FE BUFFET™
on
“MEDIUM”
for
5-8 minutes. Brush Ribbed Grill lightly with melted butter. Place
apple slices evenly on Grill. Brush apples with butter. Sprinkle
1 teaspoon of cinnamon sugar onto apples. Cover apples with
Glass Lid and allow to steam for 2 minutes. Remove Lid. Grill
another 2 minutes, then turn apple slices with Tongs. Brush with
remaining butter, and sprinkle with remaining 1 teaspoon
cinnamon sugar.
Pour butterscotch caramel sauce into small pot and place on
Round Heating Plate. Stir occasionally, making sure that sauce
does not burn. Grill apples for 4 minutes longer. Remove apple
slices with Tongs and portion into 4 dishes. Place a scoop of vanilla
ice cream onto slices, drizzle with caramel sauce, and top with
chopped pecans.
Serves 3-4.
Variation:
Substitute any of your favorite nuts: peanuts,
pistachios, slivered almonds.
Grill fresh mango, peaches or pineapple instead of apples. Fruit is
done when hot and tender. Various flavors of fruit toppings can be
used. Top with shredded, sweetened coconut.
adult party Variation:
Soak raisins in Rum for at least
one hour before dessert preparation. Add a splash of Rum to the
Caramel Sauce. Spoon raisins onto finished desserts. Add nuts
to top.
