Dessert: Grilled Maple-Butter Apricots with Vanilla Ice Cream

Recipe by Ian Knauer Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.

Ingredients

3 tablespoons pure maple syrup
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
6 ripe apricots, halved lengthwise and pitted
Vanilla ice cream (for serving)

Instructions

Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8 –10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.

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