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Preheat oven to 400 degrees. Mix blackberries, sugar and Fustini's Blackberry balsamic together in a medium bowl and pour into a prepared baking dish. Dot the top with the softened butter.
Whisk flour, sugar, baking powder and salt in a large bowl, then cut in the butter. Mix until pea-size pieces form. Add the Fustini's Meyer Lemon olive oil and mix. Add the milk and mix by hand until the dough comes together. Form into a flat disk (or 6 disks if using ramekins) and roll out to fit into the dish. If the dough becomes unmanageable, chill for a few minutes.
Place the dough on top of the blackberry mixture, fold in sides and seal edge. Cut a couple of vent holes in the top and sprinkle with sugar. Bake until the top is golden brown and blackberries are bubbly, 35-40 minutes. If baking in ramekins, baking time will be less. Let cool slightly before serving with Honey Ginger Ice Cream.
Place the egg yolks in a large bowl and whisk to combine. In a small sauce pan, add cream, milk, sugar and ginger and bring to a simmer. Temper the egg yolks with some of the hot cream, then add all to the sauce pan and continue cooking over low heat until slightly thickened. Strain the custard and let cool. Cover tightly and refrigerate until very cold, about 2 hours or overnight.
Place custard in an ice cream maker. Add the Fustini's Ginger and Honey balsamic syrup. Process until frozen, then transfer to a freezer container. Keep frozen until ready to serve.
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