- 4 firm sweet-tart apples, such as Fujis
- 2 tablespoons azuki bean paste
- 2 tablespoons cream cheese (I use whipped cream cheese)
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter
- 2 cups applewood chips or chunks, soaked for 1 hour in water to cover, then drained; grilling rings or aluminum foil rings for the apples
- The apples can be stuffed and refrigerated several hours ahead. They taste best hot off the grill.
- Using a small melon baller, core the apples from the top. The idea is to remove the stem end and seeds, creating a cavity in the apple, but leave the bottom intact to hold in the filling. Place 1 1/2 teaspoons of azuki bean paste in the cavity of each apple. Top with 1 1/2 teaspoons of cream cheese, 1 1/2 teaspoons of brown sugar, and finally 1 1/2 teaspoons of butter. The apples can be prepared to this stage several hours ahead and refrigerated, covered.
- Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium.
- When ready to cook, if you are using a charcoal grill, toss the wood chips or chunks on the coals. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Arrange the apples upright in the center of the grate over the drip pan and away from the heat and cover the grill. To help the apples stay upright on the grate, position them on grill rings or rings made from crumpled aluminum foil. Grill the apples until they are tender (the sides will be squeezably soft) and the filling is browned and bubbling. Depending on your grill and the temperature outside, this will take 40 minutes to 1 hour.