nectarine and blueberry slump

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Cooking receipe to make nectarine and blueberry slump under category General Recipes. You may find some video clips related to this receipe below.

nectarine and blueberry slump


500g blueberries

500g nectarines pitted thinly sliced

75g caster sugar

90ml orange juice

20g cornflour


250g mascarpone

175g self raising flour

1 tsp baking powder

50g caster sugar

the grated zest and juice of 1 large orange

50g butter melted cooled slightly

Place the berries and nectarines in a saucepan with the sugar and orange juice.

Heat slowly until the sugar dissolves then boil for 2 minutes.

Remove from heat.

Dissolve the cornflour into 11/2 tbsp cold water then add this to the fruit.

Stirring gently so the berries do not break return to the heat and cook for 3 munutes.

Pour into a round 20cm deep ovenproof dish.

Allow to cool.

Just before serving beat the mascarpone until soft and creamy.

Using two dessertspoons drop six spoonfuls over the fruit spacing evenly.

Resist the temptation to spread the six blobs together.

Sift the flour and baking powder 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 mixture on the mascarpone blobs.

Do not panic if the scones do not cover it is about to slump anyway.

Place in a preheated oven (220C/425F/Gas Mark 7) for about 20 minutes until the fruit is bubbling and the mascarpone oozing out from the golden crusted topping.

Wait five minutes then serve.

Serves 6

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