Vanilla-poached nectarines with Camembert and aniseed flatbread
- 100g castor sugar
- 250ml (1 cup) white wine
- 4 nectarines
- 2 vanilla pods
- 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.