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Grade A bourbon vanilla beans for custards, ice cream, extracts
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
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Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal. Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted. Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8-10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.