- 1/2 cup brandy, preferably Cognac
- 2 tablespoons sugar
- 1 (1 inch) piece vanilla bean
- 4 medium nectarines, halved and pitted
- Stir together brandy and sugar in a skillet large enough to hold the nectarines in a single layer. Add vanilla bean. Place nectarines cut-side down in the skillet and bring to a simmer over low heat. (Be careful working over a gas burner, as the warm brandy is quite flammable.) Cover the pan and simmer the nectarines until just tender when pierced with a skewer, 10 to 15 minutes. Check occasionally to be sure the nectarines are not sticking to the bottom of the pan.
- Remove the pan from the heat, uncover and let cool briefly; slip off and discard the nectarine skins if they come away easily. Transfer the nectarines cut-side up to a serving dish and spoon the syrup over the top. Serve warm.