Grill

Grilled fruit and ice cream is a fantastic and simple way to top off a barbecue. Just a few minutes over the fire will concentrate the sugars in the strawberries. A perforated grill pan is a real plus here but the berries are big enough that you can put them directly on the grill without worrying about them falling through. <br /> <br />For a variation on the method, try making this <strong>Mango and Blackberry Sundae with Mint</strong>: Substitute 2 ripe mangoes for the strawberries. Cut the flesh off the pit, then remove the skin. Sprinkle with sugar on both sides and cook, turning once, until the pieces develop grill marks, 2 to 3 minutes per side. Cube the mango and toss with 2 tablespoons dark rum along with 1 cup blackberries. Serve over vanilla or coconut ice cream, garnished with chopped fresh mint.

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