Summer is here, which means outdoor cooking has officially commenced. This instalment takes the test kitchen outside as we investigate the many ways Ambrosia apples can be enjoyed on the grill.
We started with some delicious burgers with a twist, made with fresh homemade sausage that was full of flavour. We added some fennel seeds to our sausage recipe; the warm fragrance of fennel was a perfect compliment to the sausage and paired perfectly with the grilled Ambrosia apple slices. Yum!
We also played around with grilling some Ambrosia apple chunks and adding them to a fresh summer salad, with amazing results. The Ambrosia apples held their shape and texture and they were slightly caramelised which went beautifully with the crunch of the pecans we added.
Since Ambrosia apples hold up so well when grilled, they make the perfect ingredient for skewers, like these ones made with chicken and halloumi cheese.
And finally, no grilling is complete without this new house favourite barbeque sauce, made with Ambrosia apples three ways: apple sauce, juice, and diced. We modified Scot’s recipe to make it our own by omitting the liquid smoke and adding smoked paprika. We prefer fresh garlic, ginger, and onions. We also make our applesauce in our instant pressure cooker, and repurpose the excess liquid as the apple juice. Delicious!
Ambrosia Apple Barbeque Sauce
- 1 cup ketchup
- 1 cup demerara brown sugar
- ½ cup Ambrosia applesauce
- ½ cup apple cider vinegar
- ¼ cup Ambrosia apple juice
- 2 cloves fresh garlic
- 1 tsp fresh ginger
- ½ small onion
- 1 tsp smoked paprika
- Salt to taste
- 2 Ambrosia apples
In a food processor, combine the garlic, onion and ginger and chop until fine (almost a paste). Dice the Ambrosia apples finely and add, along with the paste, to the rest of the ingredients into a small saucepan. Simmer for about 20 minutes and then puree.