Method

• 1.
  Preheat the oven to 170°C.
• 2.
  Place the nectarines and peaches into a deep ceramic baking dish.
• 3.
  Place the caster sugar, vanilla bean and seeds, and 2 cups (500ml) water in a saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Remove from heat and carefully pour the sugar syrup over the fruit. Transfer to the oven and bake for 25 minutes or until the fruit is tender.
• 4.
  Meanwhile, for the coconut custard, place the coconut cream, milk and vanilla extract in a saucepan over medium heat and cook for 4-5 minutes, stirring, until just below boiling point.

• 5.
  Meanwhile, place the egg yolks, caster sugar, cornflour and a pinch of salt in a bowl. Using electric beaters, beat for about 3 minutes or until the mixture is thick and pale. Gradually beat in the hot coconut cream mixture, then place in a clean pan over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until the custard is thick enough to coat the back of the spoon.
• 6.
  Serve the fruit warm or chilled, drizzled with the coconut custard.