Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　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

Serves 4

　　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)

　　

Step 1

Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.

　　

Step 2

Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.

　　

Step 3

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.

　　Cooks' Note

　　You can also use a grill pan for this recipe. Wipe pan with vegetable oil-soaked paper towels and heat over medium-high. Grill apricots cut side down, brushing with half of syrup mixture, until lightly charred and tender, 8–10 minutes. Transfer to a platter, cut side up, and brush with remaining syrup mixture.