Almond Riesling Savarin With Fig Compote Recipes

CHERRY COMPOTE WITH ALMONDS

Steps:

• Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.
• Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.
• Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.

SWEET AND SPICY FIG COMPOTE

Steps:

• Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

ALMOND/RIESLING SAVARIN WITH FIG COMPOTE

Steps:

• TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• Heat milk to lukewarm and pour into well to combine with yeast.
• Allow a little surrounding flour to blend in.
• Cover and let rest for 15 minutes.
• Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• Add to the flour and knead well, incorporating more flour, if necessary.
• (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes.
• Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• mold.
• Let rest a further 30 minutes.
• PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
• Turn out onto a rack set over a bowl.
• Immediately spoon on Riesling mixed with remaining sugar.
• Reserve any that has drained into the bowl for reuse in making Fig Compote.
• Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
• Whip cream and garnish along with Fig Compote.
• TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
• Cook over high heat, stirring for about 3 minutes.
• TOASTED ALMONDS: Preheat oven to 350 degrees F.
• 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.
• Chop coarsely.
• TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
• Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
• Bring to a boil, stirring occasionally.
• Cook for 20 minutes.
• Discard cloves.
• Allow to boil down to compote consistency.