2 large, firm apples
Olive oil
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 teaspoons of apricot, raspberry or strawberry jam
4 tablespoons mascarpone cheese

Heat grill to high.  Cut each apple in half down the center.  Use a melon baller (or a spoon) to scoop out core.  You may also need to use a paring knife to notch out both ends of stem.  Brush cut sides of the apple halves with olive oil.  Sprinkle each half with a bit of salt and cinnamon.  Place apples, cut-side down, on grill.  Cover grill and cook until apples have thick grill marks on the underside, about 3 minutes.  Use tongs to flip apples.  Reduce heat directly under apples to low, or move them to a cooler part of the grill.  Cover grill and cook until apples are just tender, about 4 minutes.  Transfer each apple half to a serving plate.  Place 1 teaspoon of jam in hollow a the center of each half, then dollop 1 tablespoon mascarpone next to it.  Serve warm.  Makes 4 servings.