Cut length-wise around the fruits and twist to separate and remove the stones.

Grill for 3-4 minutes, cut side down. (You'll be very tempted to slap some ice cream on top and eat them all. I made extras for that very reason. ;) )

Remove from heat, peel away the skins and cut into chunks.

In a saucepan, bring the sugar and orange juice to a light simmer over medium heat.

Add the fruit and continue to simmer for another minute.

Remove from heat and stir in the vanilla beans, cinnamon and ginger. Add the vanilla pod and cinnamon stick to the pot, cover and allow to cool.

Once cooled, stir in the bourbon and transfer the contents of the pot to an airtight container.

Refrigerate overnight.

Have all ingredients at room temperature. Preheat oven to 350ºF.

Prepare your pan - I use a pastry brush and homemade cake release (equal parts flour, shortening and oil). Place on a baking sheet and set aside.

Sift together the flour, baking powder and salt and set aside.

In the bowl of a stand mixer, fitted with the whip attachment, whip the eggs, sugar and vanilla to ribbon stage on medium speed. It should appear pale yellow in colour and will fall from the whip like a ribbon when ready.

Turn mixer to low and add the melted browned butter, while still mixing.

When combined, remove bowl from stand and fold in the flour mixture, ⅓ at a time.

Transfer to prepared pan and bake on the middle rack for 45 to 50 minutes. The cake is ready when a toothpick inserted in the centre comes out clean and the cake pulls away from the sides of the pan.

Remove from oven and allow to cool for 10-15 minutes in the pan, then turn the cake out onto a wire rack to cool completely.

Use a slotted spoon to fill each cavity with a generous scoop of peach compote.

Top with nectarine slices and drizzle with some of the juices from the compote.

Serve with a dollop of crème fraîche.