Side Pannel
Peach Glazed Savarin
Ingredients List
- 2 c All purpose flour
- 1 pk Active dry yeast
- 2/3 c Milk
- 6 tb Butter
- 2 tb Sugar
- 1/2 ts Salt
- 3 Eggs
Directions
TOPPING
1 1/2 c Sliced strawberries; halved
-grapes; *or* sectioned
-oranges
SAVARIN SYRUP
1 1/2 c Peach nectar
1/2 c Sugar
1/2 c Rum
PEACH GLAZE
1 Jar (12-oz) peach jam
CREME CHANTILLY
1 c Whipping cream
1 tb Powdered sugar
1 ts Vanilla
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). 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 1/2 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 1/2 cups peach nectar and 1/2 cup
sugar. Bring to a boil; remove from heat. Stir in 1/2 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.
1 1/2 c Sliced strawberries; halved
-grapes; *or* sectioned
-oranges
SAVARIN SYRUP
1 1/2 c Peach nectar
1/2 c Sugar
1/2 c Rum
PEACH GLAZE
1 Jar (12-oz) peach jam
CREME CHANTILLY
1 c Whipping cream
1 tb Powdered sugar
1 ts Vanilla
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). 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 1/2 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 1/2 cups peach nectar and 1/2 cup
sugar. Bring to a boil; remove from heat. Stir in 1/2 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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