One more dessert idea – this one is from “Spirit of the Harvest: North American Native Cooking” by Beverly Cox and Martin Jacobs (Stewart, Tabori & Chang, $40).
Feel free to bake these in the oven rather than in the coals of a campfire.
Ingredients:
1/4 cup brown sugar 1/4 cup chopped pecans 4 teaspoons dried currants or raisins 1/2 teaspoon allspice or cinnamon 4 apples, cored 4 teaspoons unsalted butter
Preparation:
In a small bowl, combine sugar, pecans, currants and spice. Cut four pieces of aluminum foil large enough to wrap apples tightly. Place each apple on a piece of aluminum foil. Drop a teaspoon butter into each apple then divide the sugar mixture evenly between the apples. Wrap tightly and bake at 350 degrees for 30 minutes or until apples are tender. Baked in the coals of a campfire, the apples should cook top side down for 5 minutes and then bottom side down for 5 minutes.