Ingredients

Start to finish: 20 minutes
Servings: 4

2 large, firm apples
Olive oil
1/4 teaspoon salt
1/4 teaspoon cinnamon
4 teaspoons fig jam, divided
4 tablespoons mascarpone, divided

Directions

Heat a grill to high.

Cut each apple in half down the center. Use a melon baller to scoop out the core. You may also need to use a paring knife to notch out both ends of the stem. Brush the cut sides of the apple halves with olive oil.

Sprinkle each apple half with a bit of salt and cinnamon. Place the apples, cut-side down, on the grill. Cover the grill and cook until the apples have thick grill marks on the underside, about 3 minutes.

Use tongs to flip the apples. Reduce the heat directly under the apples to low, or move them to a cooler part of the grill. Cover the grill and cook until the apples are just tender, about 4 minutes.

Transfer each apple half to a serving plate. Place 1 teaspoon of fig jam in the hollow at the center of each half, then dollop 1 tablespoon of mascarpone next to it. Serve warm.