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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
yeast	1/3	ounce	compressed	17.4822	1.9297	2.2566	0.085
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
egg	2			143.0	0.72	12.56	9.51
orange zest	1/2	teaspoon		0.97	0.25	0.015	0.002
salt	1/4	teaspoon		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
riesling wine	1	bottle		-	-	-	-
orange juice	2			223.2	51.583999999999996	3.472	0.992
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
honey	3	tablespoons		-	-	-	-
almond	1/2		raw	963.56	0.0	0.0	109.0
cream	1	cup		792.0	15.96	8.712	83.23200000000001
fig	24		dried	-	-	-	-
honey	5	tablespoons		-	-	-	-
clove	4	cloves		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.