2 hrs 45 mins
TOOLBELT DIVA's Note:
Any gourmet meal worth serving, deserves the time and attention in the preparation of this magnificently incomparable dessert. Following your sumptuous dinner of ROAST RACK OF VENISON, Horseradish Potatoes, Sauteed Carrots and Leeks, and Salad of Beets and Curly Endive, you and your guests will have experienced the "Lifestyles of the Rich and Famous". Better yet, you will have prepared this fantastic fare, every step of the way, and loved every minute of it. It just does not get any better than that. This recipe extracted from Winter,'98, Toronto Life Magazine supplement, "Epicure". Preparation time includes all mixing, ingredients resting - time for dough to proof, and preparation of the glaze, almonds and compote. Please be aware of the nut ingredient; anyone with allergies should eliminate this item from the recipe. Note: For anyone who is not familiar with the term "spatlese", this information can be found on the bottle label and refers to wine made from late-gathered, therefore riper grapes, and sweeter.
My Private Note
Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1/3 ounce compressed yeast (1/2 cake)
- 1/4 cup milk
- 3 tablespoons unsalted butter
- 2 eggs
- 1/2 teaspoon orange zest
- 1/4 teaspoon salt
- 1 cup sugar (or sugar substitute)
- 1 (375 ml) bottle of a german riesling wine, of spatlese quality
- 1/2 lb whole raw almonds
- 1 cup 35% cream
- 1TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
- 2Heat milk to lukewarm and pour into well to combine with yeast.
- 3Allow a little surrounding flour to blend in.
- 4Cover and let rest for 15 minutes.
- 5Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
- 6Add 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.
- 8Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
- 10Let rest a further 30 minutes.
- 11PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
- 12Turn out onto a rack set over a bowl.
- 13Immediately spoon on Riesling mixed with remaining sugar.
- 14Reserve any that has drained into the bowl for reuse in making Fig Compote.
- 15Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
- 16Whip cream and garnish along with Fig Compote.
- 17TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
- 18Cook over high heat, stirring for about 3 minutes.
- 19TOASTED ALMONDS: Preheat oven to 350 degrees F.
- 20Blanche 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.
- 21Chop coarsely.
- 22TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
- 23Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
- 24Bring to a boil, stirring occasionally.
- 25Cook for 20 minutes.
- 26Discard cloves.
- 27Allow to boil down to compote consistency.
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Nutritional Facts for Almond/riesling Savarin with Fig Compote
Serving Size: 1 (248 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 902.5
- Calories from Fat 367
- Total Fat 40.8 g
- Saturated Fat 13.7 g
- Cholesterol 131.4 mg
- Sodium 274.0 mg
- Total Carbohydrate 116.8 g
- Dietary Fiber 8.8 g
- Sugars 76.9 g
- Protein 16.5 g
The following items or measurements are not included: