2 tablespoons of sugar
1 teaspoon vanilla extract
2 tablespoons of butter
1 medium sauté pan
2 scoops of vanilla bean ice cream
2 sprigs of lavender
Toasted coconut for garnish
Slice your nectarine into nine even segments. Do the same to the other nectarine.
Place the butter in your sauté pan and turn the flame to medium. Slowly and delicately add your nectarines, without breaking break apart. Allow to cook for 30 seconds to a minute, before adding your sugar and vanilla extract. Using a pair of tongs gently flip the nectarines over and continue to cook for another minute until caramelization begins to happen.
Turn off the flame and leave in the sauté pan. Gather two serving bowls and gently place the nectarines fanned out in the same direction, inside your serving bowl. Place your scoop of vanilla bean ice cream right in the middle.
What's left of the pan sauces, drizzle over the top of the ice cream and garnish with lavender. Enjoy!