**found in 2002 Bon Appetit
1/2 cup honey plus 2 tbsp. honey
1/4 cup balsamic vinegar
1/2 tsp vanilla extract
1 8-ounce container of creme fraiche (you can sub in sour cream for this recipe)
6 firm but ripe nectarines, halved and pitted
1. Whisk 1/2 cup honey, vinegar and vanilla in a small bowl. Whisk creme fraiche and remaining 2 tablespoons honey in a medium bowl to blend. (Glaze and creme fraiche mixture can be made 1 day ahead. Cover separately. refrigerate creme fraiche mixture. Re-Whisk Both before using).
2. Prepare barbecue (medium-high heat). Brush nectarines generously with half of the glaze. Grill until heated through, turning occasionally, about 4 minutes.
3. Arrange 2 nectarine halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some creme fraiche mixture into center of each nectarine half and serve.