For syrup, in a small saucepan, combine orange juice, 2 tablespoons sugar, and honey. Bring to boiling, stirring to dissolve sugar and honey; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

In a medium chilled bowl beat whipping cream, 1 teaspoon sugar, and ouzo with an electric mixer on medium speed until soft peaks form (tips curl). Cover and chill up to 30 minutes.

In a mixing bowl toss fruit with melted butter. Transfer fruit to a grill pan or a disposable foil pan with small slits cut in the bottom.* For a charcoal grill, place fruit in pan on the rack of an uncovered grill directly over medium coals; grill for 10 to 12 minutes or until heated through, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place grill pan on grill rack directly over heat. Cover and grill as above.)

To serve, arrange fruit on each of 4 dessert plates. Drizzle with syrup. Sprinkle with almonds. Serve with whipped cream. Makes 4 servings.

Make a foil pan with a double thickness of heavy foil; fold up sides of foil to form a pan and cut several slits in bottom.