This is a variation on a Native American cooking method.
4 large apples
1 bucket of mud
Coat the apples with about 1 inch of thick mud on all sides. When the fire has burned long enough to make some coals, scoop some of the coals to the side. Bury the apples in the coals, and leave them there for about 45 minutes. Scrape away the cooled coals. Knock the dry cooked mud off the apples and discard the skins. Spoon up the sweet steamy pulp for a surprising treat.