1 pkg. refrigerated caramel Danish rolls with nuts (8 rolls)
1/2 tsp. finely shredded orange peel
1/4 c. orange juice
1/4 tsp. ground cinnamon
1 (21 oz.) can cherry or strawberry pie filling
3 med. pears, peeled, cored, and sliced (2 1/2 c.)
Light cream or vanilla ice cream

In 10-inch heavy skillet with tight-fitting lid, crumble sugar-nut mixture from refrigerated caramel rolls; add orange peel, orange juice, and cinnamon. Stir in cherry or strawberry pie filling and pears; cover. Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes.

Separate caramel rolls; arrange rolls, cut side down, atop hot mixture in skillet. Cover; cook until rolls are done, about 20 minutes longer. Serve warm with cream or ice cream. Makes 8 servings.