Fruits-Apricots
Du Monceau, Henri
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Almond Savarins with Dried Apricot
and Raisin Compote

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Almond Savarins with Dried Apricot and
Raisin Compote
Bon Appetit December 1987

Savarins:
3 envelopes dry yeast
1/2 cup warm water (105 to 115 degrees F.)
2 1/2 cups all-purpose flour
2 tablespoons sugar
4 eggs, room temperature
6 tablespoons (3/4 stick) unsalted butter, melted, cooled to lukewarm

Compote:
3 cups hot water
2 cups coarsely chopped dried apricots
2 cups raisins
1 cup amaretto liqueur
1 cup toasted slivered almonds (4 ounces)

Syrup:
2 cups sugar
4 cups water
1 cup amaretto liqueur
1 cup apricot jam. melted, strained

2 cups well-chilled whipping cream
2 tablespoons confectioner's sugar
1 teaspoon (or more) amaretto liqueur

For savarins: Sprinkle yeast over warm water in small bowl; stir to dissolve. Mix flour and sugar in large bowl; make well in center. Add yeast and eggs; mix well. Mix in butter. Let rise in warm draft-free area 20 minutes. Generously butter two 4-cup ring molds. Spoon half of dough into each mold. Let dough rise in warm draft-free area until it reaches top of ring molds, about 25 minutes. Position rack in upper third of oven and preheat to 350 degrees F. Bake savarins until tops are browned and tester inserted in center comes out clean, about 25 minutes. Gently run knife around edge of pans to loosen. Immediately unmold onto racks. Cool completely. Transfer each savarin to large plate. (Can be prepared 5 days ahead. Wrap in plastic and store at room temperature.)
For compote: Combine water, apricots and raisins in heavy medium saucepan. Let stand 30 minutes to soften. Add 1 cup amaretto and nuts
and bring to boil. Reduce heat and simmer until almost all liquid is
absorbed, stirring occasionally, about 2½ hours. Transfer to bowl. Cool completely. (Can be prepared 2 days ahead; chill. Bring to room
temperature before serving.)
For syrup: Cook sugar and water in saucepan over low heat, swirling
pan occasionally, until sugar dissolves. Increase heat and boil 1 minute.
Gradually drench savarins with hot syrup using bulb baster or spoon. Gradually brush 1 cup amaretto over. Baste savarins with any syrup that accumulates on plate until syrup is completely absorbed. Gently brush
with jam. (Can be prepared 3 hours ahead.)
Whip cream with confectioner's sugar and 1 teaspoon amaretto in medium bowl until soft peaks form. Taste, adding more amaretto if desired. (Can be prepared 3 hours ahead; refrigerate.) Spoon compote into center of each savarin, mounding slightly. Serve, passing whipped cream separately.
 

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