1 cup water
½ cup caster sugar
1 vanilla pod, split
3 nectarines, sliced
2 thick brioche slices
2 tablespoons melted butter
½ cup mascarpone
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place water, sugar and vanilla in a small frying pan. Stir over low heat until sugar has dissolved. Bring to the boil and add nectarine slices. Simmer for about 5 minutes or until fruit is tender. Cool in syrup.
Brush brioche with melted butter and toast on a grill plate.
Spread with mascarpone, then spoon over nectarines and syrup.