Instructions: Whisk 1/2 cup honey, vinegar, and vanilla in small bowl. Whisk creme fraiche and remaining 2 tablespoons honey in medium bowl to blend. (Glaze and creme fraiche mixture can be made 1 day ahead. Cover separately. Refrigerate creme fraiche mixture. Rewhisk both before using.)

Prepare barbecue (medium-high heat). Brush nectarines generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes.

Arrange 2 nectarine halves, cut-side up, on each plate. Drizzle with remaining glaze. Spoon some creme fraiche mixture into center of each nectarine half and serve.

Comments: When using an outdoor grill, add a handful of fresh charcoal to the embers after serving the main course; when its time to cook the nectarines, the fire should be at the right temperature. Remember to brush the grill clean before adding the fruit. Sour cream is a good substitute for the creme fraiche.

This recipe yields 6 servings.

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