Preheat the oven to 180'C
To prepare: cut the nectarines in half and remove the stones. Split the vanilla pod in half and scrape out the seeds. Zest and juice the orange.
For the almond crunch: place the butter, sugar, ground almonds and flour in a bowl and crumble it between your fingers until well combined. Spread the crumble mix on a baking tray and cook in the oven for 12 minutes until golden brown.
For the nectarines: place the water, sugar, orange juice, orange zest and white wine in a pan and bring to the boil. Add the star anise and the vanilla seeds to the pan. Once boiling, reduce the heat to a simmer and add the nectarines. Poach the nectarines for 5 to 10 minutes and then remove the fruit from the pan and allow to cool.
Serve the nectarines in a fluted glass with a dollop of creme fraiche and finish with the almond crunch.
«This recipe is also delicious made with fresh peaches instead of nectarines.»