Step 1

Slice the ginger thinly, cover it with water in a medium saucepan, bring to a boil, and cook for 2 minutes. Drain away the water but return the blanched ginger to the pan. Add the sugar, the milk and 1 cup of heavy cream to the saucepan and re-warm the mixture. Cover and steep for at least an hour, or until you are satisfied with the ginger flavor.

Step 2

Put the chopped white chocolate in a large bowl.

Step 3

In a separate bowl, whisk together the egg yolks, then gradually add some of the ginger-infused cream mixture, whisking constantly as you pour in the warm cream. Pour the warmed egg yolks back into the saucepan.

Step 4

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Discard the ginger. Add the remaining 1 cup of heavy cream and chill thoroughly. You can set the bowl over an ice bath to speed it up.

Step 5

Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Step 6

Preheat the oven to 375 degrees (190 C).

Step 7

Split the nectarines in half and pluck out the pits. Put them in a 2-quart baking dish with the cherries. Scrape the vanilla seeds into the fruit.

Step 8

Mix in the sugar and rum or kirsch, if using.

Step 9

Turn the nectarines so they’re cut side down, arranging them in an even layer with the cherries and tuck the vanilla bean underneath.

Step 10

Bake uncovered for 45 minutes to 1 hour, opening the oven door twice during baking so you can jostle the baking dish to encourage the juices to flow. The fruit is done when a paring knife easily pierces the nectarines.

Step 11

Remove from oven and serve warm, or at room temperature with a scoop of the White Chocolate and Fresh Ginger Ice Cream.

Step 12

Storage: The compote can be refrigerated for up to 3 days.