1. Place the honey, vanilla pod and 200ml water in a pan and gently bring to the boil. Stir in the whisky and remove from the heat.
2. Place the halved nectarines in a heatproof bowl and pour over the hot liquid. Leave to cool then chill for at least 4 hours or up to 24 hours.
3. Spoon the nectarines and the sousing liquid into 4 small dessert bowls and serve with the shortbread.