Vanilla-poached nectarines with Camembert and aniseed flatbread

March 5, 2010 (Last Updated: January 11, 2019)
Vanilla-poached nectarines with Camembert and aniseed flatbread recipe

Vanilla-poached nectarines with Camembert and aniseed flatbread

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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

Notes

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

 

 

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