by Super User Featured Chef Adapted from Mark Bittman's article in the New York Times.
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.
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.