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1
Preheat grill to medium-high heat.
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2
Lightly brush the cut sides of the peaches, plums and apricots with melted butter.
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3
Place the fruit, cut sides down, onto the hot grill and cook until the fruit is slightly charred, 4 to 6 minutes.
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4
While the fruit is grilling, combine the vanilla bean, sugar, and light brown sugar in a mortar and pestle and pound until the vanilla beans are slightly broken up and the sugar is fragrant.
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5
When the fruit is slightly charred on the cut sides, transfer to a baking dish, cut sides up.
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6
Sprinkle the vanilla-sugar evenly over the fruit, then drizzle with half of the amaretto.
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7
Drizzle the remaining butter over the fruit, then transfer to the oven and bake until the fruit is tender and bubbly, 10 to 15 minutes.
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8
Carefully transfer the fruit to a serving dish or bowls, with each person getting 1 peach half, 1 plum half, and 1 apricot half.
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9
Drizzle the juices and the remaining amaretto over each serving and top with a dollop of the creme fraiche.
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10
Serve immediately.
