Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 500 gm blueberries
- 500 gm nectarines pitted thinly sliced
- 75 gm caster sugar
- 90 ml orange juice
- 20 gm cornflour
- 250 gm mascarpone
- 175 gm self raising flour
- 1 tsp baking pwdr
- 50 gm caster sugar
- Â Â the grated zest and juice of 1 large orange
- 50 gm butter melted cooled slightly
Инструкции
- Place the berries and nectarines in a saucepan with the sugar and orange juice.
- Heat slowly till the sugar dissolves then boil for 2 min.
- Remove from heat.
- Dissolve the cornflour into 1 1/2 tbsp cool water then add in this to the fruit.
- Stirring gently so the berries don't break return to the heat and cook for 3 munutes.
- Pour into a round 20cm deep ovenproof dish.
- Allow to cold.
- Just before serving beat the mascarpone till soft and creamy.
- Using two dessertspoons drop six spoonfuls over the fruit spacing proportionately.
- Resist the temptation to spread the six blobs together.
- Sift the flour and baking pwdr into a bowl then stir in the sugar and orange zest.
- Make a well in the centre and pour in the juice then the melted butter.
- Combine gently but thoroughly.
- Using the same action with two spoons drop six spoonfuls of scone mix on the mascarpone blobs.
- Don't panic if the scones don't cover it is about to slump anyway.
- Place in a preheated oven (220C/425F/Gas Mark 7) for about 20 min till the fruit is bubbling and the mascarpone oozing out from the golden brown crusted topping.
- Wait five min then serve.
- Serves 6
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 403 | |
| Calories from Fat 196 | 49% |
| Total Fat 21.97g | 27% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 763mg | 32% |
| Potassium 350mg | 10% |
| Total Carbs 47.0g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 16.62g | 11% |
| Protein 7.24g | 12% |
