Peach glazed savarin

12 Servings

Ingredients

Quantity Ingredient
2 cups All purpose flour
1 pack Active dry yeast
⅔ cup Milk
6 tablespoons Butter
2 tablespoons Sugar
½ teaspoon Salt
3 Eggs
1½ cup Sliced strawberries; halved grapes; *or* sectioned oranges
1½ cup Peach nectar
½ cup Sugar
½ cup Rum
1 Jar (12-oz) peach jam
1 cup Whipping cream
1 tablespoon Powdered sugar
1 teaspoon Vanilla

Directions

TOPPING

SAVARIN SYRUP

PEACH GLAZE

CREME CHANTILLY

From: arielle@... (Stephanie da Silva) Date: Mon, 2 Aug 93 12:33:13 CDT In a large mixer bowl combine 1½ 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 ½ 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). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer to a wire rack over waxed paper. Wtih 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 ½ hour. Prepare Peach Glaze; spoon over all. To serve, fill center of ring with desired fruit. If desired, preare Creme Chantilly to spoon onto slices.

Savarin Syrup: In a saucepan combine 1 ½ cups peach nectar and ½ cup sugar. Bring to a boil; remove from heat. Stir in ½ cup rum.

Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain.

Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form.

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