Mixed Grilled Fruits with Crème Anglaise
For the crème anglaise:
- 2 cups milk
- 1 vanilla bean, split in half lengthwise
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- 1/8 tsp. salt
For the fruit:
- 2 peaches
- 2 plums
- 2 nectarines
- 2 pears
- 4 Tbs. (1/2 stick) unsalted butter, melted
Return the mixture to the nonreactive bowl and place over but not touching gently boiling water in the pan. Cook, stirring constantly with a wooden spoon, until a thick custard forms and leaves a clear path when a finger is drawn through it, 7 to 10 minutes.
Remove the pan from the heat, remove and discard the vanilla bean and keep the custard hot over the hot water in the pan. Alternatively, let the custard cool to room temperature, cover with plastic wrap placed directly on the surface and refrigerate until chilled, about 2 hours. The custard will thicken upon cooling and chilling. You should have about 2 1/4 cups custard.
Prepare a medium-hot fire in a grill.
To prepare the fruit, cut the peaches, plums, nectarines and pears in half through their stem ends. Cut away the core from the pears and discard the pits from the other fruits. Place the fruits in a grill basket and brush generously on all sides with the melted butter.
Place the basket on the grill rack. Cook, turning once, until the fruits begin to soften and then brown, 3 to 4 minutes on the first side and slightly less on the other side. Transfer the fruits to a serving bowl or platter and serve with the crème anglaise on the side.