Ciambela with summer berry compote

Yield: 4 servings

Measure Ingredient
1 pint Blueberries
1 pint Blackberries
1 pint Raspberries
\N \N Juice of 1/2 lemon
3 tablespoons Sugar
2 cups All-purpose flour
½ cup Sugar
½ teaspoon Baking powder
8 tablespoons Cold sweet butter, cut into inch dice plus 1
\N \N Tablespoon
1 large Egg
1 teaspoon Almond extract
¼ cup Cold milk

Preheat oven to 375 degrees.

In a medium saucepan, combine berries, lemon juice and sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes.

Remove from heat and allow to cool.

Place flour, sugar and baking powder in a food processor and pulse quickly to blend. Add cold butter and pulse quickly until mixture resembles fine bread crumbs. In a separate bowl, beat egg, almond extract and milk until smooth. With food processor going, add liquid all at once and blend 10 to 15 seconds, until just forming a ball.

Remove dough from processor to a well-floured cutting board. Shape the dough into a log about 14 inches long and 1-½ inches tall.

Grease a cookie sheet with the remaining 1 tablespoon butter and lay the log in a round in center. Place in a preheated oven and bake for 30 to 35 minutes, until light golden brown. Remove and allow to cool to room temperature. Cut into slices about 1-inch thick, top with 2 tablespoons of berry compote and serve.

Yield: 4 servings


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