baked cherries and nectarines (david lebovitz)

Nectarine and Cherry Compote
Four to Six Servings

I prefer my fruit less-sweetened, but you can add the larger amount of sugar if you like. If you don't have a vanilla bean, just add a few drops of vanilla extract.

4 nectarines
1 pound (450 g) fresh cherries, stemmed and pitted
1/2 vanilla bean, split lengthwise
4 to 6 tablespoons sugar
optional: 2 tablespoons rum or kirsch

Preheat the oven to 375 degrees (190 C).

Split the nectarines in half and pluck out the pits. Put them in a 2-quart baking dish with the cherries. Scrape the vanilla seeds into the fruit.

Mix in the sugar and rum or kirsch, if using.

Turn the nectarines so they're cut side down, arranging them in an even layer with the cherries and tuck the vanilla bean underneath.

Bake uncovered for 45 minutes to 1 hour, opening the oven door twice during baking so you can jostle the baking dish to encourage the juices to flow. The fruit is done when a sharp paring knife easily pierces the nectarines.

Remove from oven and serve warm, or at room temperature with a nice scoop of the White Chocolate and Fresh Ginger Ice Cream.

Storage: The compote can be refrigerated for up to 3 days.

(Note: Please excuse any funny phrases or incomprehensible sentances in this post. Due to the soaring and devastating heat here in Paris (see weather strip on the left), it's impossible to keep my computer on for long periods of time. To cool down, I can eat ice cream, but I don't think it's very good for my Mac.)