Part of the charm of life in the BAH kitchen is that not everything goes right. And I try to show you all of it – the good, the bad, and the ugly. Today, I thought I’d show you how sometimes even when you’re on the right path, you end up in the wrong place. That may be a very Zen attitude but I don’t know how else to explain a complete kitchen flop such as Apricot Slump.
It started out good.
But what was a thick, rich batter melted into butter soup with a caramelized top.
The best we could do was fish out the fruit and spoon some of the “soup” over it. To be honest, we did fight a bit over the crunchy sugar bits.
At least the dish wasn’t a complete waste. But I still give it an F for Flop.
Apricot Slump
Amanda Hesser, Cooking for Mr. Latte
- 4 tablespoons butter, softened, plus more for dish
- About 1 pound ripe apricots, halved and pitted
- 1 1/2 cups plus 1 teaspoon sugar
- 1 egg
- 2/3 cup mascarpone
- 2 tablespoons flour
Heat oven to 350 degrees. Butter a large shallow casserole dish (I used a glass pie plate). Lay the apricot halves, cut side up, in the bottom. You should fill the base with a single, snug layer. Sprinkle with 1 teaspoon sugar.
In a mixer fitted with a paddle, cream the butter and 1 1/2 cups sugar until fluffy. Beat in the egg then the mascarpone. Lower the speed and stir in the flour. Mix well.
Pour over the fruit and bake until the center is just set, about 20 minutes. Let cool.
Bon Appetit Hon 
My flops never touch my tongue. The garbage pail greedily indulges though.
I was very tempted to dump this straight into the trash but I hate the idea of wasting food…or something that could have been food. Besides, the crunchy sugar top was tasty.
I think I’d love the crunchy bits…
Damn, I hate when I fail. And tonight, for barefoot bloggers, I have to make souffle, which I believe will be an epic fail…
I would have preferred it if the recipe had just been for crunchy sugary bits.
My most epic fail so far has been a dreadful black bean and squash stew. The only good thing to come of it was caramelized bacon.
You’re making the blue cheese souffle? You’re awesome Kitchen Witch.
I hate a fail- especially when I don’t know what went wrong and still have a hankering for what I originally tried to make. Better luck next time!!
The fails suck but they definitely keep things interesting.
Thankfully, I’m not being graded because one or two of these would definitely pull my average way down. Am I too old to be called to the Principal’s office?
Hey fellow FAIL girl,
Just a head’s up…I’m sending some readers your way this weekend! 🙂
You are awesome. Hopefully our streak of failure stops here.
Two weeks ago I make a roasted tomato sauce that was absolute crap. My disasters usually get buried in a tupperware coffin at the back of the fridge.
Devon, I have failed miserably trying to make homemade sauce. I’m working up the nerve to try ChristineCanCook’s vodka sauce soon. But I’ve got a couple of jars of sauce in the pantry as a backup.
You won’t fail!! You can do it!! And it’ll be wonderful!!