Almond/riesling Savarin with Fig Compote Recipe

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Almond/riesling Savarin with Fig Compote
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Ingredients
17
Count
Nutrition
10498
Calories
Total time
165
Minutes
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/3 oz compressed yeast (1/2 cake)
  • 1/4 cup milk
  • 2 eggs
  • 1/2 tsp orange zest
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 (375 ml) bottle of a german riesling wine , of spatlese quality
  • 1 tsp cornstarch
  • 3 tbsp honey
  • 1 cup 35% cream
  • 24 dried figs (about 1 lb)
  • 5 tbsp honey
  • 4 cloves

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10498.13 Kcal (43954 kJ)
Calories from fat 9507.47 Kcal
% Daily Value*
Total Fat 1056.39g 1625%
Cholesterol 52.52mg 18%
Sodium 105.14mg 4%
Potassium 703.56mg 15%
Total Carbs 185.4g 62%
Sugars 63.88g 256%
Dietary Fiber 9.97g 40%
Protein 71.28g 143%
Vitamin C 18.3mg 31%
Vitamin A 0.1mg 2%
Iron 2.5mg 14%
Calcium 194mg 19%
Amount Per 100 g
Calories 332.15 Kcal (1391 kJ)
Calories from fat 300.81 Kcal
% Daily Value*
Total Fat 33.42g 1625%
Cholesterol 1.66mg 18%
Sodium 3.33mg 4%
Potassium 22.26mg 15%
Total Carbs 5.87g 62%
Sugars 2.02g 256%
Dietary Fiber 0.32g 40%
Protein 2.26g 143%
Vitamin C 0.6mg 31%
Iron 0.1mg 14%
Calcium 6.1mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 297.2
    Points
  • 297
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar,
  • High in Total Fat

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