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1
Heat the oven to 400 degrees F.
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2
Pour the orange juice into an 8 by 8-inch pan.
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3
With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod.
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4
Place the nectarines cut side down in the pan.
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5
Sprinkle with sugar and lay the vanilla pod on top of the nectarines.
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6
Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes.
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7
Meanwhile, blend the ricotta with the honey in a food processor until smooth.
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8
Chill until ready to serve.
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9
Remove the nectarines from the oven, and carefully remove from pan: keep warm.
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10
In a medium saucepan over medium heat, combine the reserved pan juices with butter and sugar: stir until smooth and melted, about 2 minutes.
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11
Add remaining ingredients and bring to simmer (do not boil).
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12
Taste and adjust for flavour.
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13
(Can be prepared ahead- cover and refrigerate.
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14
Bring to simmer again, just before serving.)
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15
To serve, turn the nectarines over and spoon the cheese filling into the cavity.
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16
Sprinkle with cinnamon sugar (if using) and serve immediately.
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17
Place 3 on each plate and drizzle the rum sauce around the stuffed nectarines.
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18
Garnish with a sprig of mint.
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19
[Note:for a slightly less indulgent dessert, you can skip the syrup, and simply pour the pan juices around the nectarines.
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20
].
