• Vanilla-poached nectarines with Camembert and aniseed flatbread

    Serves: 4
    Cooking Time: 30 mins


    • Poached nectarines

    • 100g castor sugar
    • 250ml (1 cup) white wine
    • 4 nectarines
    • 2 vanilla pods
    • Flatbread

    • 100g cake flour
    • 20ml (4 tsp) salt
    • 80ml (1/3 cup) water
    • 15ml (1 tbsp) aniseed
    • 1 x 500g round Camembert



    To make the nectarines, bring the sugar and wine to the boil in a saucepan. Add the nectarines and vanilla, reduce the heat and simmer until syrupy.


    For the flatbread, combine all the ingredients and work to form a dough. Leave to rest for 10 minutes. Preheat the oven to 180°C.


    On a lightly floured surface roll out the dough very thinly to form long strips. Lay these on an oven tray and bake for 10 minutes.


    Place the Camembert on a serving platter with the nectarines. Pour over the syrup and serve with the flatbread.


    To drink: Alexanderfontein Sauvignon Blanc 2009, with fennel and herbs on the nose and vibrant citrus acidity.