2 Bosch pears, cored and cut into quarters 4 peaches, cored and cut into quarters 1 tablespoon sugar 1/2 cup dark rum 1 tablespoon lemon juice 1 cup sugar 1/2 cup heavy cream or milk 4 tablespoons butter Pinch of salt 2 scoops, vanilla ice cream (optional)
In a bowl, mix the pears and peaches with the sugar, rum, and lemon juice. Let marinate for 3o minutes.
On a prepared grill over high heat cook the fruit until dark brown grill marks appear, about 2 minutes. Flip on the other side and continue cooking, until golden brown another 3 minutes.
Meanwhile, mix the sugar, heavy cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Assemble the fruit in a serving bowl and scoop with vanilla ice cream and caramel sauce. Yumm!!!