Recipe by TOOLBELT DIVA
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.
Top Review by mianbao
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.
- 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) bottleof a german riesling wine, of spatlese quality
- 2 fresh oranges, juice of
- 1 teaspoon cornstarch
- 3 tablespoons honey
- 1⁄2 lb whole raw almonds
- 1 cup 35% cream
- 24 dried figs (about 1 lb)
- 5 tablespoons honey
- 4 cloves
Directions See How It's Made
- TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
- Heat milk to lukewarm and pour into well to combine with yeast.
- Allow a little surrounding flour to blend in.
- Cover and let rest for 15 minutes.
- Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
- Add to the flour and knead well, incorporating more flour, if necessary.
- (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes.
- Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
- Let rest a further 30 minutes.
- PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
- Turn out onto a rack set over a bowl.
- Immediately spoon on Riesling mixed with remaining sugar.
- Reserve any that has drained into the bowl for reuse in making Fig Compote.
- Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
- Whip cream and garnish along with Fig Compote.
- TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
- Cook over high heat, stirring for about 3 minutes.
- TOASTED ALMONDS: Preheat oven to 350 degrees F.
- 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.
- Chop coarsely.
- TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
- Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
- Bring to a boil, stirring occasionally.
- Cook for 20 minutes.
- Discard cloves.
- Allow to boil down to compote consistency.