Grilled Apricots with Ginger Ice Cream and Cookie Topping

Remove ice cream from the freezer and let sit out to soften slightly.

Meanwhile, slice apricots in half and remove pit. Brush cut side lightly with vegetable oil. Place apricots cut side down on a preheated grill at moderate heat (can also do this in the boiler, placing cut side up). Cook for about 6 minutes, turning once during cooking.

Chop candied ginger finely. Place biscotti in a re-sealable plastic bag and hit with a rolling pin until cookies are crushed into roughly small pieces. In a bowl or a on a cutting board using a pastry spatula or flat pastry cutter, work softened ice cream with the candied ginger pieces until even incorporated.

To serve, spoon 1/2 cup of ice cream into a bowl. Top with two grilled apricot halves and a couple tablespoons of biscotti crumb topping. Repeat with remaining ingredients.