First, place the nectarines briefly in boiling water.
Rinse, skin, halve and cut the fruit into 1 cm slices.
Put white wine, water and preserving sugar in a frying pan.
Cut the vanilla bean in half lengthwise, scrape out the seeds and set aside.
Place the vanilla bean in the roasting stock and let the whole thing bubble up.
Pour in the nectarines and cook until soft. Transfer to a suitable bowl with the jus. Put in a cool place.
Whip the cream until very stiff. Stir the yogurt with the sugar and the vanilla seeds set aside and fold into the whipped cream.
Arrange the compote in dessert bowls and garnish each with a little yogurt cream. Serve immediately.