apples, one for each serving (I used red delicious, because that's what I had on hand.)
creamy peanut butter
Prepare your grill for indirect grilling by separating the hot coals onto either side of the grill. Add a foil pan (or make one from aluminum foil) in between each set of coals to separate the coals and act as a drip pan.
While things are heating up, core each apples with a melon baller, or teaspoon. You want to take open up the top and take out the seed core, but leave the bottom intact to create a well in the apple. Drop scant teaspoonfuls of apricot jam and plain yogurt into each well. Add about a quarter teaspoon of cinnamon. Pack in a rounded teaspoon of peanut butter. Top the rest with a rounded teaspoon of brown sugar.
Roll up small rings of aluminum foil to create stands for the apples.
Add soaked hickory chips to the top of the coals to create a good deal of smoke, and put the top grate of the grill on. Place the foil rings on the center of the grill grate, over the foil drip pan, and put the apples on the rings. Cover the grill and open up the vents all the way. Grill for about 40 minutes to an hour, replenishing the wood chips about halfway through, if needed. The apples are done when they are very soft and the stuffing is fully melted.
Remove the apples from the grill and let cool for about 5 minutes. Slice and serve with vanilla ice cream.
UPDATE: This is even better with chocolate ice cream. The smokiness of the apples and the richness of the chocolate are perfect for each other.