by amanda
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Photo by Sarah Shatz
8 tablespoons salted butter plus more for greasing casserole dish, softened Ask a question about this ingredient
About 1 1/2 pounds ripe, sweet nectarines, pitted and quartered Ask a question about this ingredient
1 cup plus 1 teaspoon sugar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 1/3 cups mascarpone Ask a question about this ingredient
1/8 teaspoon almond or vanilla extract Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
Heat the oven to 375 degrees. Wipe the inside of a large shallow casserole with a generous amount of butter. Cover the base, but not too snugly, with nectarine quarters, cut side up. Sprinkle them with 1 teaspoon sugar.
Ask a question about this stepIn a mixer fitted with a paddle, cream the butter and the remaining 1 cup sugar. When it's nice and fluffy white, beat in the eggs, then the mascarpone and almond extract. Fold in the flour by hand.
Ask a question about this stepSpoon this mixture over the nectarines and spread it close to the edges of the casserole. Bake in the oven, until the sides rise and warp and the center is just set, 30 to 40 minutes. Let cool before serving.
Ask a question about this stepGlad it worked out. Wonder what it would be like with figs.
Should I be worried that I over beat the mascarpone if it starts to look curdy? I'm sure it will taste great anyway....
No need to worry -- should come out fine. Hope you like it!
Thanks Amanda, you were absolutely right, my worries were for naught. Our company gave the slump high praise and a recipe requests.
Thanks -- all good words, especially when mixed with food.
Stephanie is the Head Recipe Tester of Food52.
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Butter (used salted by accident -- turned out great though!), mascarpone, nectarine, sugar, flour, and eggs.
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I used the butter wrapping to grease the pan.
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Splitting the nectarines -- clingstones, darn it!
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Scattering the nectarines over the base of the pan. Basically, you want to add just enough to cover the base of the pan without them fitting snugly.
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Sprinkling them with sugar (or an apparition).
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Adding egg, after creaming the butter and sugar.
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Reading the instructions from my own book -- doh!
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After the mascarone is blended into the batter, the mixture gets super fluffy.
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It's best to fold in the flour by hand.
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Spread the batter to the edges.
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Kristen took one look at this and said, "It's more of a shrug than a slump!"
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Another beauty shot.
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Time to get your dessert on.
I just made it tonight (with plums rather than nectarines) and it was simply delicious. The perfect amount of sweet. I added a little (unsweetened) whipped cream to top it all off. I will be definitely making this again and try different fruits. Thank you for this great recipe!