With all of the great stone fruits in season right now I though I would share with you a recipe from my recent cooking class (at Alchemy of the Hearth in San Marcos). This is a super simple way to make use of the summers bounties.

Grilled Stone Fruit Sunday

Serves 4

4 Stone fruits (peaches, plums, nectarines, etc.) cut in half and pit removed
3 tbsp Unsalted butter, melted
4 tbsp Vanilla sugar*
½ pint Vanilla ice cream
1/3 cup Toasted almonds

Pour melted butter over the cut side of the fruit.
Dip fruit into sugar.
Place fruits cut side down onto a non-stick grill pan or a non-stick pan. Cooking for 2 to 3 minute (or until golden brown grill marks develop), then turn fruit 90 degrees and cook an additional 2 o 3 minutes to create a perfect cross hatch pattern.
To serve place fruit onto a plate. Top with ice cream and toasted almonds.

*To make vanilla sugar- cut 1 vanilla bean in half and scrape out seeds. Place seeds and vanilla beans into an air tight container along with 2 cups sugar. Seal container and store for at least 2 days before using.
If you are unable to make vanilla sugar, place 1 tablespoons vanilla into melted butter.