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.
For a variation on the method, try making this Mango and Blackberry Sundae with Mint: 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. —Mark Bittman
If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to cook. In either case, clean the grates.
Gently toss the strawberries with the sugar to coat. Put them on the grill directly over the fire. Close the lid and cook, rolling them around once, until heated through, about 5 minutes total.
Transfer the strawberries to a bowl. Cut them in halves or quarters, depending on their size, and toss with the Grand Marnier. Let them macerate while you spoon out the ice cream, then divide between the bowls and serve, pouring any liquid from the bowl over the top.
My books include the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6), where I provide all the necessary tools for making the switch to a Flexitarian diet with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action.