Grilled Stone Fruit Splits With Coconut Ice Cream

• 1 large, firm peaches, peeled and pitted
• 1 large, firm nectarines, peeled and pitted
• 1 large, firm plums, peeled and pitted
• 2 cups orange juice
• 2 cups water
• 1 cup light brown sugar
• 1/4 cup light rum
• 2 cups turbinado sugar
• 2 pints coconut ice cream
• 1 cup creme fraiche
• 1 cup chopped pecans, toasted
• 4 maraschino cherries

1. Cut each peach, nectarine, and plum into fourths. Place stone fruit in shallow bowl. In large saucepan, combine orange juice, water, and brown sugar. Bring to a boil; stirring constantly to dissolve sugar. Remove from heat. Add rum. Pour mixture over stone fruit, turning to evenly coat. Refrigerate 2 hours.
2. Prepare a grill for medium direct heat grilling. Drain stone fruit and pat dry with paper towel. Dredge stone fruit through turbinado sugar to evenly coat. Grill over medium heat until fruit is caramelized, about 2 minutes each side.
3. To Assemble Splits: Place fourth of peach, nectarine, and plum in each serving bowl. Place 1 cup scoop of ice cream between fruit in serving dish. Top each serving with 1/4 cup creme fraiche, 1/4 cup toasted pecans, and a maraschino cherry.

peaches, firm nectarines, firm plums, orange juice, water, light brown sugar, ubc, turbinado sugar, coconut ice cream, crueme fraueeche, pecans, maraschino cherries

Taken from www.epicurious.com/recipes/member/views/grilled-stone-fruit-splits-with-coconut-ice-cream-1204623 (may not work)