How to Make It
Heat oven to 425º F. Split the vanilla bean in half lengthwise. Run the dull side of a knife down the length of each half, scraping up the seeds. Combine the seeds with 2 tablespoons of the sugar in a large bowl. Add the stone fruit and cherries and stir to combine.
Melt 2 tablespoons of the butter. Place the melted butter, eggs, milk, flour, salt, and the remaining ¼ cup sugar in a blender. Blend until combined and frothy, 1 to 2 minutes.
Place the remaining 2 tablespoons butter in a large cast-iron or nonstick skillet. Transfer to the oven and heat until the butter is melted, 2 to 3 minutes. Pour the batter in the heated pan. Bake until puffed and golden brown, 15 to 18 minutes.
Top with the fruit (and any juices) and the ice cream. Serve immediately.