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9. Let cool for at least 10 minutes before serving. Serve half an apple per person, topped with a little of the apple cider syrup and drizzled with some of the brandy dulce de leche. You will probably have more dulce de leche than you need; store any extra in a covered container in the refrigerator and rewarm in a microwave before serving.

Grilled Maple-Crusted Apple Rings

Whenever sugar meets heat, there’s the potential for burning. Work quickly and watch these apple rings closely to keep them from becoming overly browned. If necessary, grill the apple rings in batches. They make the perfect accompaniment for grilled pork. Or serve them with ice cream for dessert. You could even serve them alongside pancakes or waffles.

TIMING

Prep: 10 minutes

Grill: 2 to 4 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS—ABOUT 24 RINGS)

1 cup pure maple syrup

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

1/4 teaspoon grated nutmeg

2 firm, crisp apples, such as Gala

Oil for coating grill grate

DIRECTIONS

1. Heat the grill as directed.

2. Heat the maple syrup, vanilla, cinnamon, and nutmeg in a small, shallow dish in a microwave or in a small saucepan over medium heat until just warm (15 to 30 seconds in the microwave).

3. Peel the apples. Using an apple corer or small, thin knife, core the apples from the stem through the blossom end. Cut the apples crosswise into rings about ¼ inch to 1/4 inch thick. Dip the apple rings into the syrup, then lay them on a foil-lined baking sheet.

4. Brush the grill grate and coat it with oil. Put the apple rings on the grill and cook until the apples are nicely grill-marked yet almost firm enough to hold their shape, 1 to 2 minutes per side. Baste the apples with any remaining maple syrup.

5. Remove the apples to a serving plate and serve.

Grilled Fruit Cocktail

If you’re thinking canned fruit cocktail, think again. Almost any cut-up fruit can be tossed with syrup and chilled. Grilled fruits add a welcome flavor dimension in the form of caramelized sugar. Use any fruit you like, preferably a mix of acidic fruit such as citrus and sweet fruit such as pears. Here, we combine blood oranges, pineapple, peaches, pears, and sweet cherries in a ginger-almond-scented syrup. Whichever fruit you choose, grill it in large pieces and then cut it into smaller pieces before tossing it with the syrup.

TIMING

Prep: 30 minutes

Grill: About 10 minutes

Chill: About 10 minutes

GRILL TOOLS AND EQUIPMENT

• About 6 skewers (soaked in water for 20 minutes if bamboo)

• Long-handled spatula or tongs

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 8 TO 10 SERVINGS—ABOUT 6 CUPS)

2 to 3 blood oranges (10 to 12 ounces total)

2 cups water 22/3 cups sugar

One thumb-sized knob gingerroot, peeled and thinly sliced

1 teaspoon whole allspice berries

½ teaspoon almond extract

1 small pineapple (3 to 3½ pounds)

2 fairly ripe freestone peaches

2 fairly ripe pears

Juice of ½ lemon

6 ounces sweet cherries, such as Royal Ann, stems removed Oil for coating grill grate

8 mint leaves, for garnish

DIRECTIONS

1. Remove the zest from the oranges in strips, and put the zest in a small saucepan. Add the water, sugar, ginger, and all-spice. Bring to a boil over medium heat, then reduce the heat to medium-low