Special equipment: a grill tray with holes
Prepare a grill for medium-low to low heat. Spray a grill tray with holes with cooking spray.
Mix the olive oil and maple syrup together in a small bowl and brush over the peaches and pineapple. Put the fruit cut-side down on the prepared grill tray and cook low and slow, rotating them 90 degrees halfway through, about 5 minutes. Monitor the cooking temperature and keep it low enough so that the maple syrup doesn't burn but browns a little. Set the fruit aside to cool.
To serve, arrange the fruit over scoops of vanilla ice cream, sprinkle pecans all over the top and drizzle with extra maple syrup.
Recipe courtesy of Ree Drummond