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    You are in: Home / Recipes / Almond/riesling Savarin with Fig Compote Recipe
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    Almond/riesling Savarin with Fig Compote

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    • on April 26, 2004

      This was the perfect end to a delicious meal. I'd had this recipe in my cookbook quite a while, but felt it was a little daunting. When I actually made up my mind to make it, it wasn't that hard at all. The savarin is a fine-textured rich yeast cake, flavored with orange and soaked in a sweet wine syrup. I used a sweet Japanese white grape wine, and it seemed very good. If I have a chance, I'd like to try the spatlese riesling wine mentioned. The fig compote was delicious, too, and completed the dessert. Thank you for this recipe. I'll save it for special occasions.

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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:



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