Hot apples with almond paste and raisins

Raisin 10 minutes in rum or juice soak. Rinse out raisins and collect rum or orange juice. Fry the almond paste with lemon juice and stir in the rum or juice. Mix up raisins. Brush apples with apple core from the side of the stalk, but do not cut through completely. Cut out slightly larger with a sharp knife. Flavor apples with almond paste and distribute butter over filling. Store until used.

Prepare barbecue for indirect grilling (see tip). Place apples on grate above drip tray and grill in approx. 30 minutes until tender and light brown. Spread apples over six bowls. Tasty with whipped cream to which some cinnamon has been added.

Heart-warming, this dessert for the winter barbecue. Delicious with a glass of warm spiced wine or warm spiced cassi tea.