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.
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.