Nectarine Compote with Camembert and Anise Bread

Ingredients

• 100 g wheat
• 100 g wheat flour
• 1 tsp anise seeds
• 1 tsp sea salt
• 1 tbsp Sunflower oil
• flour (for dusting)
• 1 Vanilla bean
• 12 small nectarines
• 200 g sugar
• 450 ml dry white wine
• 4 Camembert (125 g each)

Instructions

1. 1.

   Grind the wheat very finely and mix with the light flour, anise seeds, and salt in a bowl. Create a well and gradually knead in about 300 ml lukewarm water spoonful by spoonful until a smooth dough forms. Fold in the oil, cover, and let rest in a warm place for about 40 minutes.

2. 2.

   Shape the dough into 12‑15 equal balls and roll each into a 16‑18 cm flatbread on a floured surface. Bake the flatbreads without fat in a large pan 1–2 minutes per side (or on a hot pizza stone). Split the vanilla bean lengthwise, wash and dry the nectarines.

3. 3.

   Caramelize the sugar in a pot, add the nectarines and vanilla bean, then deglaze with wine. Simmer gently covered for 10‑15 minutes, remove the lid, and take the pot off the heat. Preheat the oven to 200 °C (400 °F).

4. 4.

   Wrap each Camembert in parchment paper, place on a baking sheet lined with parchment, and bake at 200 °C for 15 minutes. Remove, top each with three small nectarines, drizzle with juice, and serve with sliced anise bread.

5. 5.