Almond Riesling Savarin With Fig Compote Recipe

Ingredients for Almond Riesling Savarin With Fig Compote

• All Purpose Flour
• Compressed Yeast
• Milk
• Unsalted Butter
• 4 large eggs
• Orange Zest
• Salt
• 1 cup granulated sugar
• Riesling Wine
• Oranges, Juice Of
• Cornstarch
• Honey
• Almonds
• 35% Cream
• Dried Figs
• Cloves

How to Make Almond Riesling Savarin With Fig Compote

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch savarin mold.
2. In a large bowl, whisk together the flour, baking powder, sugar, and almond extract.
3. In a separate bowl, whisk together the eggs, melted butter, and Riesling.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared savarin mold.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the savarin cool in the mold for 10 minutes before inverting it onto a wire rack to cool completely.
8. While the savarin is cooling, prepare the fig compote: Combine the figs, sugar, and water in a saucepan over medium heat.
9. 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.
10. Remove from heat and let cool.
11. Once the savarin is completely cool, drizzle the Riesling syrup over it.
12. Spoon the fig compote over the savarin and serve immediately or chill for later.
13. Garnish with fresh figs and toasted almonds (optional).