Instructions: Place fruit pieces in center of cooking grate. Grill for 4 to 6 minutes, just until fruit is warmed through and grill marks have begun to appear, turning once halfway through grilling time. Remove from grill and set aside.

Combine water, liqueur, and sugar in a saucepan and bring to a boil. Meanwhile, cut the zest from the lemon and add it in strips to the pan, along with the vanilla. Continue boiling until liquid is reduced and syrupy, about 15 minutes.

Transfer syrup to a serving bowl. Cut grilled fruit into bite-size pieces and add to syrup; stir. Chill at least two hours to allow fruits to absorb the flavor of the syrup. Compote may be prepared a day in advance and kept in the refrigerator overnight.

Serve compote with a little of the syrup spooned over Angel Food Cake or frozen yogurt, if desired.

This recipe yields 6 servings.

Wine Recommendation: A light sparkling wine with angel food cake and grilled fruit? A heavenly idea!

Beer Recommendation: The caramelized grilled fruit makes this dish a match for malt. Try an apricot ale.

Comments: The perfect homage to summer; grilled fresh fruit in a light liqueur sauce.

Compote can also be made with 3 apples and 3 ripe pears, all quartered and cored. Change grilling time to 6 to 8 minutes and turn once halfway through grilling time.

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