Ciambela with summer berry compote
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Blueberries |
| 1 | pint | Blackberries |
| 1 | pint | Raspberries |
| 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 |
| Tablespoon | ||
| 1 | large | Egg |
| 1 | teaspoon | Almond extract |
| ¼ | cup | Cold milk |
Directions
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
MOLTO MARIO SHOW #MB5681