Instructions: To make honey glaze: Stir together butter, honey and lime juice until smooth. (Makes 1 cup)

To prepare bananas: Peel bananas. Slice each in half crosswise and then lengthwise. Add pinch of ground cinnamon and/or 2 tablespoons of dark rum to honey glaze. Using pastry brush, coat banana pieces with glaze. Grill over direct medium heat for 6 to 8 minutes, turning gently, until light brown.

To prepare peaches: Cut peaches in half. Remove pits. Toss fruit gently in bowl with honey glaze. Grill, cut-side down, over medium heat for 10 to 12 minutes, turning after 7 to 8 minutes.

To prepare pineapple: Cut off top of pineapple. Peel. Slice fruit into 3/4-inch-thick rounds. Add 2 tablespoons dark rum to honey glaze. Using pastry brush, coat both sides of each slice with glaze. Grill over direct medium heat for 12 to 15 minutes, turning once halfway through.

To serve: Divide fruit into bowls. Add ice cream.

Comments: Serve warm fruit with a dollop of vanilla ice cream and any leftover glaze. The glaze recipe makes enough to coat 3 to 4 pounds of fruit. Use a mixture of bananas, peaches (nectarines or plums work just as well) and pineapple.

This recipe yields 4 to 6 servings.

Barbecue and Grilling" by Al Roker"

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