Lavon and Miss NiNi talk about grilling fruits.
In a small bowl, combine brown sugar and cinnamon. Cut peaches along the seam all the way around and twist halves off the pit. Brush cut sides with oil. Cook, cut side down, on a medium grill until fruit has grill marks, 3 to 4 minutes. Brush uncut sides with oil, turn over. Sprinkle cut sides with cinnamon sugar. Cover grill and cook until sugar is melted and fruit is tender, 5 to 10 minutes depending on size of peach and how tender you would like it. Yummy served with vanilla ice cream.
Heat gas or charcoal grill to medium, or heat oven to 350°F. Cut 6 (12-inch) sheets of heavy-duty foil. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats. Holding each banana in hand, fill pocket with 1 tablespoon chocolate chips, 1 tablespoon marshmallows and a few chopped pecans. Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)