Grilled Fruit en Papillote

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. Fire is medium-hot when you can hold your hand 5 inches above the grill rack for 3 to 4 seconds. If using a gas grill, preheat all burners on high, covered, 10 minutes. Just before grilling, turn off 1 burner (middle burner if there are 3).

Place 2 apricot halves, 4 pieces of pineapple, 3 cherries, 1 Tbsp coconut, 1 Tbsp pistachios, 1/3 vanilla bean, and 1 piece of cinnamon stick on each piece of foil. Top with 1 tsp each of brown sugar and butter and season with pepper. Bring long sides of foil up to meet, then fold down over fruit. Fold up shorter sides to seal package.

Grill packages, folded edge up, directly over hottest part of coals, covered only if using a gas grill, 2 minutes, then move to area of grill with no coals underneath and grill, covered whether using charcoal or gas, until tender, about 10 minutes more (do not turn). Transfer to a platter. Cool slightly. Transfer fruit and juices to a bowl or plate and top with ice cream and mint.