| 1 |
Prepare barbecue grill and preheat for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can comfortably hold your hand just above grill only 3 to 4 seconds. FOR CHARCOAL GRILL: Before you put the grill over the hot coals, brush it with a light coat of oil. FOR GAS GRILL: When hot, brush grill wtih a light coat of oil. |
| 2 |
While grill heats, in a small bowl mix the jam and orange juice. Halve and pit fruit; if pit can't be removed easily, use a paring knife to cut around pit to remove. |
| 3 |
Lay peach or nectarine halves cut-side-down on lightly oiled grill (close lid if using gas) and cook until cut edges begin to brown, 2 to 4 minutes. Turn peaches over with tongs. Spoon about 1 tbsp of the jam mixture into the hollow of each half and continue cooking until fruit is hot, 3 to 5 minutes longer. |
| 4 |
Spoon a scoop of ice cream into each of 4 dessert bowls and, with tongs, set peach halves in each bowl. Drizzle fruit equally with remaining jam mixture and serve immediately. |
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