Peach-Glazed Savarin

From: (Stephanie da Silva)

Date: Mon, 2 Aug 93 12:33:13 CDT

2 cups all purpose flour
1 package active dry yeast
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 eggs
Savarin Syrup
Peach Glaze
1 1/2 cups sliced strawberries, halved grapes, *or* sectioned oranges
Creme Chantilly

In a large mixer bowl combine 1 1/2 cups of the flour and yeast.  In a
saucepan heat milk, butter, sugar and salt just till mixture is warm
(115 to 120) and butter is almost melted; stir constantly.  Add to flour
mixture, add eggs.  Beat with an electric mixer on low speed for 1/2
minute, scraping bowl.  Beat for 3 minutes on high speed.  Using a spoon, 
stir in remaining flour.  Cover; let rest 10 minutes.  Spoon batter into
a well greased 6 cup savarin mold or ring.  Cover, let rise in a warm 
place till nearly double (about 40 minutes).  Bake in a 350F oven for
25 to 35 minutes.  Cool in pan 5 minutes; transfer to a wire rack over
waxed paper.  Wtih a fork, prick top of ring at 1 inch intervals.
Prepare Savarin Syrup; gradually drizzle over warm ring till all the
syrup is absorbed.  Let stand 1/2 hour.  Prepare Peach Glaze; spoon over
all.  To serve, fill center of ring with desired fruit.  If desired,
preare Creme Chantilly to spoon onto slices.

Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup
sugar.  Bring to a boil; remove from heat.  Stir in 1/2 cup rum.

Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over
low heat till melted.  Strain.

Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one
tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks


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