TASTE
Fruity dress-up
By Joan Brunskill
Associated Press
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David Kinkead is executive chef and co-owner with brother Bob of the popular restaurant whimsically named Sibling Rivalry in Boston. His recipe also has a seasonal flavor.
"We are very lucky in Boston to have such great farmers," he says. "I enjoy going to the farmers' market and buying whatever looks fresh. The berries and peaches are in full season, so I thought the buckle with fresh fruit would make a refreshing dessert.
"For the ice cream, I really think ginger and blackberries go well together and add a nice contract to the warm dough of the buckle."
WHITE PEACH AND BLACKBERRY BUCKLE WITH BLACKBERRY-GINGER ICE CREAM
Fruit Mixture:
Mix ingredients together and allow to sit about 10 to 15 minutes, for the juices to macerate.
Buckle Dough:
Heat oven to 350 degrees F.
In a stand-mixer bowl, using a paddle, cream together butter and sugar just long enough to form a smooth batter (if whipped too long butter gets too much air and turns almost white). Add flours and baking powder and slowly start mixing. When it starts to come together, slowly add cream until just mixed and smooth, being careful not to overmix. Chill.
Divide dough in half, and roll each half out into rectangle to fit greased 8-by-8-inch cake pan. Place one sheet on the bottom. Fill with fruit, and place the other on top. Sprinkle top with raw sugar. Bake at 350 F until dark golden and bubbly, about 20 to 25 minutes. Allow to sit and cool at least 20 minutes before cutting.
Serve warm, topped with blackberry-ginger ice cream.
Makes 4 to 6 servings.
Blackberry-Ginger Ice Cream:
Heat together ginger, cream and milk to almost boiling. Off heat, allow to steep at least 15 minutes. Mix together yolks and sugar, and slowly whisk in hot liquid. Return mixture to pot. Cook over medium-low heat, carefully stirring and scraping the bottom of the pot with a rubber spatula. Cook to 180 F on instant-read thermometer, or until liquid appears slightly thickened. Strain mixture with fine-mesh colander, and allow to cool over ice bath. Refrigerate custard at least 4 hours for best results. Following home ice-cream machine directions, make ice cream. Once soft set, fold in blackberries. Return to freezer at least 2 hours to set up.
(Or use store-bought good quality vanilla ice cream, allow to sit out and soften about 5-10 minutes, and fold in fresh blackberries.)
Makes 4 servings.
