Ingredients for Almond Riesling Savarin With Fig Compote
- 1 1/2 cups all-purpose flour
- Compressed Yeast
- Milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- Orange Zest
- Salt
- 1 cup granulated sugar
- 1 cup Riesling wine
- 1 tablespoon fresh orange juice (optional)
- Cornstarch
- Honey
- Toasted sliced almonds (optional)
- 35% Cream
- 1 cup dried figs, stemmed and quartered
- Cloves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon almond extract
- 1/2 cup water
- Fresh figs (optional)
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How to Make Almond Riesling Savarin With Fig Compote
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch savarin mold.
- In a large bowl, whisk together the flour, baking powder, sugar, and almond extract.
- In a separate bowl, whisk together the eggs, melted butter, and Riesling.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared savarin mold.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the savarin cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely.
- While the savarin is cooling, prepare the fig compote: Combine the figs, sugar, and water in a saucepan over medium heat.
- Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the figs are softened and the sauce has thickened slightly.
- Remove from heat and let cool.
- Once the savarin is completely cool, drizzle the Riesling syrup over it.
- Spoon the fig compote over the savarin and serve immediately or chill for later.
- Garnish with fresh figs and toasted almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
307g
Fat
68g
Carbs
38g
