Peach Savarin

recipe

Peach Savarin

No comments

Named after the great food writer Brillat-Savarin, the savarin is a ring of dough soaked in alcohol and often filled with cream and fruit. Here, iVillager hendersonla shares their peach version

Ingredients

? tsp caster sugar
4 tbsp slightly warmed milk
1? tsp dried yeast
110g plain bread flour
? tsp salt
60g butter, softened
2 eggs, beaten
420g can sliced peaches
rum or kirsch to taste
150ml double cream, lightly whipped

Serves: 6 Preparation: 105 Total Time: 105min

Directions

More recipes like this

Preheat the oven to //gas mark Dissolve the sugar in the milk. Sprinkle the yeast on top and leave in a warm place for minutes, or until frothy.
Grease a l metal ring mould. Sift together the flour and salt, and rub in the softened butter. Beat in the eggs and yeast until well blended (about minutes).
Pour the batter into the ring mould and cover with a plastic bag. Let the dough rise in a warm place until doubled in size. Bake for about minutes until well risen and golden brown.
Meanwhile, drain the peaches and retain the juice. Chop about half the slices. Add the rum or kirsch to the juice to taste.
Turn the savarin out on to a shallow dish and prick with a fine skewer. Then baste with the syrup until all has been absorbed.
To serve, place the savarin on a flat serving plate, fill the centre with the chopped fruit and decorate with the cream and the remainder of the sliced peaches.