Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.
|2 1⁄2 c||sugar|
|5 c||water (see note)|
|1⁄2 c||butter (1 stick)|
|1||vanilla bean (seeds scraped out)|
|1 1⁄2 lb||stone fruit (halved and pitted - use peaches, cherries, plums, pluots, nectarines, mangoes, or apricots)|
In a large sauce pan, combine the sugar, water (see note), butter, and vanilla bean seeds. Bring to a boil over medium-high heat. Add the fruit and fold in until well-coated. Reduce heat to low, and cook 10-15 more minutes, until tender. With a slotted spoon, remove the fruit from the liquid. Allow to cool for a few minutes before serving.
Pit the fruit over a bowl to collect the juices. Use that juice, if you'd like, instead of some of the water this recipe calls for.