1 prepared poundcake, sliced into 1-inch thick slices

4 ripe peaches, peeled and halved

4 ripe apricots, peeled and halved

1 tablespoon unsalted butter, melted

2 tablespoons dark rum

2 tablespoons brown sugar

Grill: 

Build or spark a medium-hot fire. Brush fruit halves with butter. Grill over direct heat until nicely tattooed but not falling apart, about 30 seconds per side.

Marinate: 

Slice fruit into wedges. Tumble into a bowl along with any juices. Add rum and brown sugar; toss gently.

Toast: 

Grill cake slices until just toasty, about 15 seconds per side.

Serve: 

Set cake slices on cake plates or in shallow bowls. Heap on fruit and juices. Enjoy.

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