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Рецепт Nectarine And Blueberry Slump
by Global Cookbook

Nectarine And Blueberry Slump
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  Порций: 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
  •     the grated zest and juice of 1 large orange
  • 50 gm butter melted cooled slightly

Инструкции

  1. Place the berries and nectarines in a saucepan with the sugar and orange juice.
  2. Heat slowly till the sugar dissolves then boil for 2 min.
  3. Remove from heat.
  4. Dissolve the cornflour into 1 1/2 tbsp cool water then add in this to the fruit.
  5. Stirring gently so the berries don't break return to the heat and cook for 3 munutes.
  6. Pour into a round 20cm deep ovenproof dish.
  7. Allow to cold.
  8. Just before serving beat the mascarpone till soft and creamy.
  9. Using two dessertspoons drop six spoonfuls over the fruit spacing proportionately.
  10. Resist the temptation to spread the six blobs together.
  11. Sift the flour and baking pwdr into a bowl then stir in the sugar and orange zest.
  12. Make a well in the centre and pour in the juice then the melted butter.
  13. Combine gently but thoroughly.
  14. Using the same action with two spoons drop six spoonfuls of scone mix on the mascarpone blobs.
  15. Don't panic if the scones don't cover it is about to slump anyway.
  16. 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.
  17. Wait five min then serve.
  18. Serves 6