Ingredients: 

• 1kg nectarines, halved and pitted
• 150g unsalted butter
• 150g castor sugar
• 2 quills cinnamon
• 2 vanilla pods, scrapped
• Additional 50g butter

Method: 

1. Heat the Big Green Egg to 180◦C
2. Gently heat the 150g butter, sugar and spices in a Non Stick Drip Pan or Paella Grill Pan until the butter has melted and the sugar begins to dissolve.
3. Once all the sugar has melted, add the nectarines and another 50 g of butter.
4. Roast for 20 minutes until nectarines are soft and sauce has thickened slightly.
5. Serve warm over quality vanilla bean ice cream and almond biscotti.