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1
Prepare a charcoal or gas grill for indirect grilling (it is not necessary to use a drip pan with this recipe). Preheat to 375u00b0F. Oil a cast-iron skillet.
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2
Crumble the gingerbread cookies into small pieces and place into a bowl; add the crystallized ginger, nutmeg, cinnamon, and nuts, and stir to combine.
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3
In a small microwave-safe bowl, melt the honey and the 2 tablespoons of butter, and add to the cookie mixture. Stir to mix completely and set aside.
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4
Core the apples without cutting all the way through leaving a half-inch core at the bottom. With a bird's-beak knife or melon baller, remove some of the inside of each apple to make room for the filling.
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5
Place the apples in the prepared skillet. Spoon the filling into the openings of the apples, packing it down lightly. Brush the apples with the melted butter. Transfer the skillet to the barbecue over indirect heat, lower the grill cover, and cook for about 40 minutes, or until the apples are tender.
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6
Remove the apples from the barbecue and let them cool for 15 minutes. Meanwhile, whip the cream with an electric mixer on high speed until it forms soft peaks, adding the powdered sugar toward the end of the mixing.
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7
Serve apples with a dollop of whipped cream and garnish with the crystallized ginger.
