Preheat your oven to 400°F (200°C). Lightly grease a small baking dish or line a baking sheet with parchment paper.

Halve the nectarines and remove the pits. Place them cut-side up in the prepared baking dish.

In a small bowl, mix the melted butter, brown sugar, and ground cinnamon. Spoon this mixture evenly over the cut surface of each nectarine half.

Roast for 20-25 minutes, or until the nectarines are tender and the sugar topping is bubbly and slightly caramelized. Set aside to cool slightly.

While the nectarines roast, prepare the vincotto drizzle. Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and reduce until the mixture coats the back of a spoon (about 5-7 minutes). It should be syrupy, not overly thick. Remove from heat.

Prepare the cream: In a chilled bowl, whip the heavy cream, powdered sugar, and the scraped seeds from the vanilla bean until soft peaks form. Do not over-whip.

To assemble, place two warm roasted nectarine halves on each plate. Spoon a generous dollop of the vanilla bean cream alongside the fruit. Drizzle generously with the warm vincotto reduction before serving.