1 vanilla bean, split (TIP: If you don’t have a whole vanilla bean, substitute with 2 tsp pure vanilla extract.)
2 tbsp organic evaporated cane juice, divided
2 large egg yolks
High-heat cooking oil (such as grape seed or safflower), as needed
2 peaches, halved and pitted
2 nectarines, halved and pitted
2 plums, halved and pitted
2 cups cherries
1/4 cup coarsely torn fresh basil
Preparation
In a small saucepan on medium, heat milk, vanilla bean and 1 tbsp cane juice until just steaming and small bubbles form around edges, stirring occasionally, about 3 minutes. In a medium heat-proof bowl, whisk egg yolks with remaining 1 tbsp cane juice. Once milk is warmed, very slowly pour milk mixture into egg mixture in a very thin stream, whisking constantly. Stir mixture back into saucepan and return to medium heat, stirring constantly with a wooden spoon or spatula until steaming and thick enough to coat the back of a spoon, about 8 to 10 minutes.
Strain mixture through a fine mesh sieve into a bowl. Using a knife, scrape any remaining vanilla out of pod and stir into crème anglaise, discarding pod. Place plastic wrap directly on surface and refrigerate until cold, at least 1 hour or up to 3 days.
Preheat a grill to medium-high and brush grates with oil. Add peaches, nectarines and plums to grill, cut side down, and grill for 3 to 4 minutes, until warm and lightly charred. Flip and grill for about 2 minutes more. Transfer to a cutting board. When cool enough to handle, cut each half lengthwise into 2 pieces. Drizzle crème anglaise over each plate and divide peaches, nectarines and plums over top. Garnish evenly with cherries and basil.
Enjoy the delicious tastes of the Hawaiian islands from the comfort of your own kitchen! Grilled pineapple, mango, and coconut flakes make a tropical trifecta of delicious vision boosting produce.