This is an adaption of a recipe in Jane Grigson's Fruit
Book (Michael Joseph/Penguin).
1vanilla bean, halved lengthways110 gm (½ cup)caster sugar4peaches4white nectarines150 gmraspberries1/3 cuplime or lemon juice150 mlgin or vodka
Place scraped seeds from vanilla bean in a bowl, then cut bean into 4cm lengths and combine with sugar. Using a small knife, cut a small cross into skins at the base of stone fruit, then place stone fruit, one at a time, into boiling water for 30 seconds, then immediately refresh in iced water. Peel skins from stone fruit, cut in half and remove stones, then cut into quarters. Layer stone fruit with raspberries in a 1.75-litre wide-mouthed thermos or tall plastic container with a lid, sprinkling with sugar mixture and lime juice as you go. Pour in gin, seal container and invert once, then refrigerate until required. Alternatively, transfer the fruit salad to a tall glass jug for serving.