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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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mianbao April 26, 2004
Almond/riesling Savarin with Fig Compote