Guest Author - Jessica Denise Steinmetz

Vanilla bean syrup
2 tbsp lemon juice
1/4 cup caster sugar
1 vanilla bean, split lengthwise
½ cup water

Combine sugar, lemon juice, water and scraped seeds of vanilla bean and bean in a small saucepan and stir over medium heat until sugar dissolves, then bring to the boil.

Lower heat and simmer gently for 5 minutes until syrupy, then remove bean.

Slice nectarines, peaches or plums in half and remove the stones.

Place fruit in a single layer over a baking tray, brush with ¼ cup of vanilla syrup and grill under a hot grill for 5-7 minutes, or until fruit is warm and beginning to color around the edges.

Drizzle the remaining syrup over fruit.