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by Daniel Haupt
Fresh from the grill: Baked apples with quark filling
30.7.2016
Translation: machine translated
A baked apple with a quark filling? Sounds unusual? It is, but it's incredibly tasty. Baked apples as a dessert from the barbecue are always great. Not just in the dark season.
And since I think quark tart is great anyway, I prepared this delicious dessert on the barbecue back then.
For four baked apples you need:
- Four apples
- One egg
- 125 g quark
- 25 g sugar
- Raisins
- Butter biscuits
- One tablespoon of butter
Prepare the filling
Start with the filling. Curd cheesecake can be made from cream cheese (the original New York cheesecake is made this way) or from quark. How you make it is ultimately a question of personal taste, I prefer the latter. As we don't want to bake a whole quark cake, but just fill our apples, we only need small quantities of the ingredients.
- Break the egg first (and set the egg white aside) and then beat the egg yolk with a whisk until foamy.
- Then add the sugar and a pinch of salt
- Finally, add the low-fat quark and mix everything together.
- Whisk the egg whites until stiff and then fold into the egg yolk and quark mixture together with the sultanas until you have a fluffy mixture. Leave to cool for a while while we hollow out the apples.
Hollowing out the apples
Firm and slightly tart apples are ideal for baked apples. Boskop is the classic baked apple
.
Four steps to the perfectly hollowed apple
- First cut off a lid (1). Make sure you don't cut off too little, as we have to hollow out the apple from here. Now insert an apple corer into the apple from above and lift out the core with a slow twisting motion (2). Caution: Do not pierce the corer all the way through, a base must remain at the bottom.
- Take a teaspoon and slowly hollow out the apple. Make sure that the walls are neither too thin nor too thick. If the walls are too thin, the apple is in danger of bursting open. If the walls are too thick, less filling will go in later.
- In the end, the apple should look like the last step in the illustration (4). Incidentally, my little son utilised the inside of the apple very efficiently...
- Now use a tablespoon to put the filling into the apple, leaving a little space at the top, because ...
Small topping
.. there's a little topping made from biscuit crumbs. It looks very interesting afterwards, like a little crown. Crumble two or three shortbread biscuits into fine crumbs and place them in a small container or cup.
Melt a little butter and add it to the crumbs. Now mix everything together with a teaspoon and put a portion of it on each apple. Voila. That's it.
Off to the grill
Now heat the barbecue to a high heat (approx. 200°). Leave an indirect area for the apples. I have also placed a piece of aluminium foil on the grill grate and folded up the edge towards the embers to further shield them from the direct heat. You can also place them directly on the grill.
The apples now need between 45 and 60 minutes to finish baking. And the whole time, a wonderfully sweet aroma wafts out of the oven. Wonderful! You can enjoy the apples warm straight from the grill or serve them cooled at a later date. Personally, I prefer the former option and only leave them to cool for a few minutes.
More barbecue recipes
The big kettle barbecue tutorial
What, you don't even have a barbecue yet?
I was born in the Rhineland, am a project manager in IT and a family man. Away from ones and zeros and at the latest with the move into our home I have found my only true project: The barbecue!
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Since 2015 I have been writing about this on my blog. There I give my readers all sorts of tricks and tricks about barbecuing with charcoal and present my latest creations and ideas.
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You'll find more of me here:
<a href="http://project-bbq.de" target="_blank">project-bbq.de</a>