Jazz™ Jamaican style, on the Barbeque

Serves 2-3.

Ingredients
6 small Jazz™ Apples
1 rounded tablespoon Jamaican curry paste
Lime wedges, to serve, optional

For the dip:
200g pack cream cheese
Juice of 1 lime
1 small onion, peeled and finely diced
5 tablespoons roughly chopped coriander
1 chilli, deseeded and finely chopped, optional
A few splashed of Jerk sauce or similar hot sauce to taste

Directions
1. Use a cannelle knife to score round the apples for decoration. Push the apples onto metal skewers (or thick wooded sticks).

2. Brush the curry paste all over them, especially into the grooves.

3. Cook the Jazz™ apples on the rack over the hot coals of a BBW or on a griddle pan for about 10 minutes, turning them occasionally, until they brown a little and feel softened.

4. To make the dip: soften the cream cheese with the lime juice and add the onion, coriander and chilli, if using and add the hot sauce to taste. Serve the Jazz™ apples with the dip and lime wedges.

Note: the dip could be made with a thick yoghurt, diced cucumber and chopped fresh mint and you could use any curry paste you have to brush over the Jazz™ apples.