Almond/riesling Savarin With Fig Compote

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 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) bottle of 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

Recipe

• 1 to make the savarin: sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• 2 heat milk to lukewarm and pour into well to combine with yeast.
• 3 allow a little surrounding flour to blend in.
• 4 cover and let rest for 15 minutes.
• 5 melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• 6 add to the flour and knead well, incorporating more flour, if necessary.
• 7 (dough should be soft, slightly sticky.) cover and allow to"proof" for 30 minutes.
• 8 knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• 9 mold.
• 10 let rest a further 30 minutes.
• 11 preheat oven to 350f and bake savarin 12 to 15 minutes.
• 12 turn out onto a rack set over a bowl.
• 13 immediately spoon on riesling mixed with remaining sugar.
• 14 reserve any that has drained into the bowl for reuse in making fig compote.
• 15 carefully remove to serving dish, brush with orange glaze and sprinkle with toasted almonds.
• 16 whip cream and garnish along with fig compote.
• 17 to make orange glaze: whisk together orange juice, cornstarch and honey.
• 18 cook over high heat, stirring for about 3 minutes.
• 19 toasted almonds: preheat oven to 350 degrees f.
• 20 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.
• 21 chop coarsely.
• 22 to make fig compote: in a saucepan, place figs, honey and cloves.
• 23 add riesling left over from making savarin, with enough water to make 1 cup liquid.
• 24 bring to a boil, stirring occasionally.
• 25 cook for 20 minutes.
• 26 discard cloves.
• 27 allow to boil down to compote consistency.