Winter Barbecue – Baked Apples with Cucumber Ricotta Filling

Prepare the grill for indirect heat for the baked apples with cucumber ricotta filling. Finely chop the cucumbers. Grate 1 tsp orange zest, squeeze out the juice. Mix the clettes, ricotta, orange zest and juice and honey well.

Wash the apples, rub dry and remove the core generously with an apple corer. Flatten the underside slightly with a knife to help the apples stand up.

Place each apple on a piece of aluminum foil and seal the bottom opening with raw marzipan. Now fill the apples with the mixture and brush with the melted butter. Spike each apple with 2 cloves, sprinkle with flaked almonds and place the apple lid on top.

Fold the aluminum foil over the apples and close tightly. Cook on the grill over indirect heat with the lid on for 25-30 minutes (cooking time depends on the size of the apples and cooking temperature).

Unwrap the baked apples with Kletzen ricotta filling and serve hot with a mulled punch.

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