Grilled Plum Kabobs

This recipe also works with any ripe stone fruit, like peaches or apricots, or mix all three.

Kabobs
(Makes 8 skewers)

8 ripe plums, quartered and pitted
2 T. grape seed oil or vegetable oil
2 pints vanilla ice cream
Caramel Sauce (recipe below)

1. Preheat grill to medium. Arrange 4 plum quarters on each of 8 skewers. Brush cut side of fruit with oil, and place fruit, cut sides down, over indirect heat (the coolest part of the grill).
2. Grill until fruit just begins to turn golden brown, about 2 minutes. Flip, and brush tops with oil. Grill until pit cavity fills with juices and fruit is soft, about 5 minutes, depending on ripeness of fruit and heat of grill. Serve with bowls of vanilla ice cream drizzled with caramel sauce.

Caramel Sauce
(Makes about 2 cups)

2 c. sugar
1 c. heavy cream
1 vanilla bean, halved lengthwise, seeds scraped to loosen (or about 1 1/2 t. extract)
2 T. unsalted butter
2 t. lemon juice

1. Put sugar and 1/2 c. water into a 2-quart saucepan. Cook over medium heat, swirling pan carefully (but not stirring), until mixture is dark amber, about 12 minutes.
2. Reduce heat to low. Slowly stir in cream. Add vanilla seeds and bean, lemon juice, and butter. Stir to combine. Remove bean; discard. Sauce can be refrigerated in an airtight container up to 1 week; bring sauce to room temp, or warm over low heat, before using.