Heat a griddle pan to hot. Toast the chopped pistachios in a separate small pan for a minute, stirring every few seconds. Add the honey and vanilla and bubble for 30 seconds, then leave to cool a little.
Put the nectarine halves on the griddle pan for 3-4 minutes on each side until soft and charred. Don’t move them around too much or they will stick.
Serve the nectarines on a platter with a dollop of froyo in the middles. Drizzle the pistachio honey over the top and scatter with mint to serve.
