Begin by placing the pan on the heated barbecue. Add sugar, butter and orange juice to the pan and allow to caramelize.
Add the nectarines and vanilla pod to the pan. Baste the nectarines in the pan juices for 6 – 8 minutes until softened. A minutes or two before serving, add the raspberries and cook a further 2 minutes.
Remove carefully from barbecue. Sprinkle with the chopped pistachios and add a dollop of ice-cream or mascarpone. Serve immediately.