Ciambela With Summer Berry Compote Recipe
Servings: 1
Ingredients
- 1 pt Blueberries
- 1 pt Blackberries
- 1 pt Raspberries Juice of 1/2 lemon
- 3 Tbsp. Sugar
- 2 c. All-purpose flour
- 1/2 c. Sugar
- 1/2 tsp Baking pwdr
- 8 Tbsp. Cool sweet butter cut into 1/2" dice
- 1 Tbsp. Butter for greasing
- 1 lrg Egg
- 1 tsp Almond extract
- 1/4 c. Cool lowfat milk
Directions
- Preheat oven to 375 degrees.
- In a medium saucepan, combine berries, lemon juice and sugar. Place over medium heat and cook till just boiling, about 5 to 6 min. Remove from heat and allow to cold.
- Place flour, sugar and baking pwdr in a food processor and pulse quickly to blend. Add in cool butter and pulse quickly till mix resembles fine bread crumbs. In a separate bowl, beat egg, almond extract and lowfat milk till smooth. With food processor going, add in liquid all at once and blend 10 to 15 seconds, till 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 1/2 inches tall. Grease a cookie sheet with the remaining 1 Tbsp. butter and lay the log in a round in center. Place in a preheated oven and bake for 30 to 35 min, till light golden brown-brown. Remove and allow to cold to room temperature. Cut into slices about 1-inch thick, top with 2 Tbsp. of berry compote and serve.
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