Roasted Nectarines

Step 1: Cut nectarines in hal and remove stones and then cut into thick wedges and place in a large roasting pan lined with baking paper and sprinkle with sugar.

Step 2: Cut vanilla bean in half lengthways and using the tip of a knife, scrape away seeds and then place seeds, bean halves and water in roasting pan.

Step 3: Cook in a moderately hot oven (190C) for about 20 minutes, or until nectarines are tender and syrup is thickened.

Step 4: Remove from the oven and let cool and then transfer to serving bowl.

Step 5: Meanwhile, make pistachio crunch; pulse biscuits and pistachios in a food processor until coarsely crushed and then transfer to a bowl and then add oats, sugar and butter and stir until combined and then spread over an oven tray lined with baking paper.

Step 6: Cook in moderately hot oven for about 10 minutes, stirring halfway through, or until mixture is golden brown.

Step 7: Remove and cool on tray.

Step 8: Serve nectarines and syrup topped with pistachio crunch and ice-cream.