- 8 ripe apricots (about 2 pounds), halved and pitted
- 1 Tbsp. olive oil
- 1/8 tsp. salt
- 1/8 tsp. freshly ground pepper
- 2 pints good-quality vanilla ice cream
- 1/4 cup honey
- 1/2 cup sliced almonds toasted (optional)
Grill apricots, cut side down, until marked and beginning to soften, about 1 minute. Flip and cook about 30 more seconds on the skin side until marked.
Remove from grill. Serve 4 warm apricot halves per bowl with 1 cup ice cream; drizzle with honey and sprinkle with toasted almonds.