Nectarine Slump

Name: Nectarine Slump
Ingredients: 8 tablespoons salted butter plus more for greasing casserole dish, softened; About 1 1/2 pounds ripe, sweet nectarines, pitted and quartered; 1 cup plus 1 teaspoon sugar; 2 eggs; 1 1/3 cups mascarpone; 1/8 teaspoon almond or vanilla extract; 1/4 cup all-purpose flour

7 ingredients

3 steps

Ingredients

8 tablespoons salted butter plus more for greasing casserole dish, softened
About 1 1/2 pounds ripe, sweet nectarines, pitted and quartered
1 cup plus 1 teaspoon sugar
2 eggs
1 1/3 cups mascarpone
1/8 teaspoon almond or vanilla extract
1/4 cup all-purpose flour

Directions

1

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.
2

In 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.
3

Spoon 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.