Anise Toasts with Poached Stone Fruit and Cheese
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(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- For the chapatis
- ⅔ cup cracked rye
- ⅔ cup wheat flour
- 1 tsp Anise seed
- 1 tsp Sea salt
- 1 Tbsp sunflower oil
- flour (for the work surface)
- For the nectarines
- ⅞ cup sugar
- 1 Vanilla bean (halved lengthways)
- 12 Mini Nectarine
- 2 cups dry white wine
- Plus
- 4 whole Camembert (125 g each)
Preparation steps
1.
To make the chapatis, mix together the wheat, flour, aniseed and the salt. Create a well in the middle and knead in approx. 300 ml lukewarm water a spoonful at a time until a smooth dough is formed. Add the oil and leave to rest in a warm place for around 40 min.
2.
Split the dough into 12-15 equal balls and roll out into large, thin circles. Fry in a pan without any fat for 1-2 min on each side. Alternatively use a hot pizza stone.
3.
Caramelise the sugar in a pot. Add the vanilla pod and the nectarines and quench with the wine. Place a lid on the pot and poach on a medium heat for 10-15 min. Remove the lid and remove from the heat.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper. Place the cheeses on the tray and bake for 15 min. Remove from the oven, top each cheese with 3 nectarines, drizzle with some of the juice and serve with the chapatis.
