"Coconut Savarin Recipe"
Source: Close-up on Cakes,
Courtesy of: Cooking.com
For the savarin:
1 envelope active dry yeast
1/4 cup warm water
1/4 cup sugar
1 cup all-purpose flour
1/3 cup flaked coconut
1/4 cup butter, melted
2 eggs, lightly beaten
For the syrup:
1 cup sugar
1 cup water
3 cups sliced fresh peaches, plums, nectarines, or apricots
1/4 cup apricot preserves
1/2 cup brandy
| RECIPE METHOD
Preheat the oven to 400 degrees F. Butter a
9-inch savarin or ring mold.
TO MAKE THE SAVARIN: Dissolve the yeast in the warm water. Stir
in a pinch of the sugar, then set aside in a warm place to proof.
Combine the flour, coconut, and sugar in a bowl. Make a well in
the center and add the yeast mixture, butter, and eggs. Mix until
combined. Cover with a damp cloth and stand in a warm place until
dough has doubled in size, 20-30 minutes.
Press the dough into the prepared savarin mold. Bake for 5 minutes,
then reduce the heat to 350 degrees F and bake for a further 15
minutes, or until the savarin feels firm. Turn out onto a rack and
place over a tray. Pierce all over with a skewer.
TO MAKE THE SYRUP: Place the sugar and water in a saucepan. Boil
for 5 minutes, then reduce heat to a simmer. Using a slotted spoon,
blanch the fruit in the syrup for about 1 minute. Lift out the fruit
to drain and set aside. Strain the syrup through a sieve. Add the
apricot preserves and brandy and reheat. Pour the hot syrup over
the savarin. Arrange the poached fruit in the center of the savarin
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 282 Fat: 7g Carbohydrates: 48g
Cholesterol: 55mg Sodium: 18mg Protein: 3g
Fiber: 1g % Cal. from Fat: 22% % Cal. from Carbs: 68%
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