For four

• 12 oz fresh pineapple, trimmed and cut into 2” dice
• 1/3 cup dark brown sugar, packed
• 2 tbs rum
• 8 chewy caramel candies, cut into small pieces
• 4 tbs unsalted butter, cut into 4 1 tbs pieces
• 4 12” squares of heavy duty foil
• Glazed pecans, chopped (purchased)

Vanilla ice cream

Arrange foil squares on a work surface. Evenly divide pineapple, brown sugar, rum and caramels by four and place in the center of each of the squares. Top each with a tbs of butter.

Bring two sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining two sides to firmly seal the packet. May be done ahead of time.

Prepare the BBQ to medium high heat. Grill the packets – covered - for about ten minutes or until you can hear the packets sizzling.

Scoop vanilla ice cream into 4 bowls and pour the pineapple packets over them – top with chopped pecans and serve immediately.

Variation on the Theme: Try one pound nectarines, sliced - with three tbs sugar, two tbs unsalted butter, two tbs chopped crystallized ginger and ½ cup crushed gingersnaps – divided use. Divide this amount among four foil packets using ¼ cup of the gingersnaps. Grill the packet as above. Serve warm over vanilla ice cream garnished with the remaining ¼ cup crushed gingersnaps.