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For this super-simple summer dessert, chef Dan Barber infuses honey with lemon thyme vinegar, then drizzles it over grilled summer fruit.

Grill this super-simple dessert right before you serve it: It takes just 30 minutes.

Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.

This knife-and-fork dessert from chef Michael Glissman is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.

Caramelizing plums and peaches on the grill brings out their natural sweetness, and Francis Mallmann bastes them with melted butter and sugar to make them even more luscious. A dollop of cool mascarpone tops the warm fruit.

Chef Bryan Calvert loves the versatility of his supermoist lemon pound cake: He uses it to make everything from French toast to a stuffing for baked apples. At this time of year, he grills it until crisp and toasty, then tops it with warm, tender grilled peaches and whipped cream.

Pastry chef Johnny Iuzzini describes his home cooking as “lazy.” For these splits, he marinates bananas in rum, coats them with sugar and grills them until the outsides get hard and crackly.

Crushed gingersnaps are like a streusel topping for grilled nectarines.

This is Michael Psilakis's modern take on the traditional Greek combination of watermelon and feta cheese. It features the creamy yogurt he grew up eating.

Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.

“My s’mores are much less crumbly than the graham-cracker kind,” says Grace Parisi. Her hearty twist is made with chocolate-studded biscuits, tangy raspberry jam and smoky marshmallows.

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