RECIPE BY MONIQUE BARBEAU
May 1995
Tayberries, a blackberry-raspberry cross, were first bred in Scotland, along the Tay River, in 1977 and are commonly grown in the Pacific Northwest. The large, purplish berries lend their vibrant and complex flavor to this dramatic dessert.
For balsamic syrup
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a 16 1/2- to 17-ounce bottle balsamic vinegar
For biscuits
-
2
cups
all-purpose flour
-
1
tablespoon
baking powder
-
1
tablespoon
granulated sugar
-
1
teaspoon
salt
-
3/4
cup
hazelnuts, toasted, loose skins rubbed off, cooled, and ground fine
-
5
tablespoons
cold unsalted butter, cut into pieces
-
1
cup
heavy cream
-
an egg wash made by beating 1 large egg yolk with 1 tablespoon heavy cream
-
3
cups
Tayberries or raspberries
-
2
tablespoons
granulated sugar
-
1/2
vanilla bean
-
1
cup
heavy cream
Make biscuits while syrup is cooling:
-
Preheat oven to 375° F. and lightly grease a baking sheet.
-
In a bowl stir together flour, baking powder, granulated sugar, salt, and 1/2 cup hazelnuts. With a pastry blender or your fingertips, blend in butter until mixture resembles coarse meal. Add cream and stir until mixture forms a soft dough.
-
On a lightly floured surface gently knead dough 1 minute and pat out into a 1-inch-thick round about 6 1/2 inches in diameter. Cut dough round into 6 wedges and transfer wedges to prepared baking sheet. Brush wedges with egg wash to coat them. Sprinkle remaining nuts over biscuits and bake biscuits in middle of oven about 30 minutes, or until golden brown. Let biscuits cool completely on a rack.
-
In a bowl toss berries with reserved 1 1/2 tablespoons vinegar and 1 tablespoon granulated sugar and let stand at room temperature 30 minutes, or until berries begin to release their juices.
-
Split vanilla bean lengthwise and scrape seeds into a bowl. Add cream and remaining tablespoon granulated sugar.
-
With a whisk or an electric mixer beat mixture until it just holds soft peaks.