1. TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast. 2. Heat milk to lukewarm and pour into well to combine with yeast. 3. Allow a little surrounding flour to blend in. 4. Cover and let rest for 15 minutes. 5. Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute). 6. Add to the flour and knead well, incorporating more flour, if necessary. 7. (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes. 8. Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt. 9. mold. 10. Let rest a further 30 minutes. 11. PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes. 12. Turn out onto a rack set over a bowl. 13. Immediately spoon on Riesling mixed with remaining sugar. 14. Reserve any that has drained into the bowl for reuse in making Fig Compote. 15. Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds. 16. Whip cream and garnish along with Fig Compote. 17. TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey. 18. Cook over high heat, stirring for about 3 minutes. 19. TOASTED ALMONDS: Preheat oven to 350 degrees F. 20. Blanche almonds in boiling water for 1 minute Drain in a sieve and remove skins Place on an ungreased baking tray, and toast for about 8 minutes. 21. Chop coarsely. 22. TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves. 23. Add Riesling left over from making savarin, with enough water to make 1 cup liquid. 24. Bring to a boil, stirring occasionally. 25. Cook for 20 minutes. 26. Discard cloves. 27. Allow to boil down to compote consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
