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Coconut Savarin

Source: Close-up on Cakes
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Active Time:  20 Minutes
Total Time:  1 Hour
  Serves 8-10
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
Coconut Savarin Recipe at
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 and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8-10
Calories: 282
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 48g
Sodium: 18mg
% Cal. from Fat: 22%
Cholesterol: 55mg
Protein: 3g
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