Peach Glazed Savarin
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups all purpose flour
1 package active dry yeast
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 eggs
1 1/2 cups sliced strawberries, halved grapes, or sectioned oranges
1 1/2 cups peach nectar
1/2 cup sugar
1/2 cup rum
1 jar (12-oz) peach jam
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla

Preparation

1 In a large mixer bowl combine 1 1/2 cups of the flour and yeast. In a saucepan heat milk, butter, sugar and salt just till mixture is warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into a well greased 6 cup savarin mold or ring. Cover, let rise in a warm place till nearly double (about 40 minutes).  2 Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer to a wire rack over waxed paper. With a fork, prick top of ring at 1 inch intervals. Prepare Savarin Syrup; gradually drizzle over warm ring till all the syrup is absorbed. Let stand 1/2 hour. Prepare Peach Glaze; spoon over all. To serve, fill center of ring with desired fruit. If desired, prepare Creme Chantilly to spoon onto slices. 3 Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup sugar. Bring to a boil; remove from heat. Stir in 1/2 cup rum. 4 Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain. 5 Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form.

About


Named after 18th century French Gastronome Jean Anthelme Brillat-Savarin, a savarin is a rich yeast cake baked in a ring mold and soaked in either rum or kirsch. This one uses peach jam and nectar for a summery treat.