Ingredients
2 tablespoons butter, chilled, cut into small cubes, plus more for bowls
3 firm, ripe nectarines, halved lengthwise and pitted
24 small plums, halved lengthwise and pitted, preferably Italian
2 tablespoons Vanilla Sugar
Vanilla ice cream, for serving
Crisp Puff Pastry Tops
Preparation
Preheat oven to 350 degrees.
Generously butter six 3 1/2-cup ovenproof bowls. Place one nectarine half, cut side down, in the center of each bowl. Arrange 8 plum halves, cut sides facing up, around each nectarine half. Sprinkle each bowl with 1 teaspoon vanilla sugar. Dot fruit with butter.
Place bowls on a parchment lined baking sheet. Bake until fruit is juicy and softened, about 30 minutes. Transfer bowl to a wire rack to cool.
To serve, place a large scoop of ice cream in each bowl. Top each with a crisp puff pastry top. Serve immediately.
