Grilled Summer Fruits with Salted Caramel Ice Cream
Recipe courtesy of Mary Nolan
- 3 pounds ripe but firm stone fruit, such as nectarines, peaches, plums and/or apricots
- 2 tablespoons grapeseed or canola oil
- 1 quart Turkey Hill All Natural Salted Caramel Ice Cream
- 3 large or 6 small almond biscotti cookies, broken into small pieces
- Raspberries for garnish
Heat grill to medium-high and ensure grates are clean. Cut fruits in half and remove pits (I like to use a melon baller to remove stubborn pits). Place in a large mixing bowl and drizzle with oil, tossing to evenly coat. Place fruits on hot grill, flat side down, and cook until starting to soften and grill marks appear, about 2-3 minutes depending on size and ripeness. Turn over and continue to cook, 1-2 minutes more. Remove from grill and place on cutting board to rest until cool enough to handle. Slice thinly and distribute into 6 bowls. Top with a generous scoop of Turkey Hill ice cream. Sprinkle with cookie pieces and garnish with raspberries. Serve immediately.