2 slices thick cut bacon
1 cup coarse, fresh sour dough breadcrumbs 250 mL
1/2 cup shredded aged Cheddar cheese 125 mL
1/3 cup Diana Sauce®, Maple flavour, divided 75 mL***
1 green onion, finely chopped
4 firm apples such as Honey Crisp, stems removed
Salt and pepper
Cook the bacon to preferred doneness; chop or crumble.
Toss the bacon with the breadcrumbs, Cheddar cheese, 1/4 cup (50 mL) of the barbecue sauce and onion until combined; set aside.
Preheat the grill to medium-high.
Cut the apples in half, crosswise.
Use a melon baller to scoop out the seeds and create a small hollow in each of the apple halves.
Brush the apples with the remaining barbecue sauce; season with salt and pepper to taste.
Stuff an equal portion of the filling into the hollow of each apple half; mound filling as needed.
Transfer to a well-greased grate.
Grill for 5 minutes without moving.
Turn off the burner directly under the apples and adjust the remaining burner(s) to low.
Cook, with the lid closed, for about 12 minutes or until apples are just fork tender.