Summer Stone Fruit Salad
1/4 c. sugar
1/2 vanilla bean, halved lengthwise and seeds scraped out
3 ripe nectarines or peeled peaches, pitted and cut into 1/4-inch slices
6 ripe apricots, pitted and cut into 1/4-inch slices
6 ripe plums, pitted and cut into 1/4-inch slices
1 c. pitted, halved cherries
2 tbsp. finely chopped pistachios
In a small saucepan over medium heat, stir together the sugar, 1/3 cup water, and lemon juice.
Add the vanilla bean pod and seeds.
Bring to a boil to dissolve the sugar, then reduce the heat to low and simmer until the mixture becomes syrupy, about 5 minutes.
Set aside, cool to room temperature, then refrigerate until chilled.
In a large serving bowl, toss together the fruit.
Remove the vanilla bean from the chilled syrup and drizzle the fruit with the syrup.
Toss gently, garnish with the pistachios, and serve.