2 cups all purpose flour
1 package active dry yeast
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups sliced strawberries, halved grapes, or sectioned oranges
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 form.