Kirsch savarins are less common than the rum ones but they are well worth tasting. Kirsch is a liqueur made from cherries and it works marvellously with cherry compote.
Ingredients
- 250 g savarin dough
For the kirsch syrup and For the cherry compote
- 500 ml water
- 250 g caster sugar
- 1 orange zest
- 1 lemon zest
- 1 vanilla pod (opened and scraped)
- 60 ml kirsch, to taste
- 160 g caster sugar
- 15 g cornflour
- 350 g cherry purée or 350 ml mixed red berry juice or smoothie
- 350 ml red wine
- ½ cinnamon stick
- 1 lemon juice and zest
- 1 orange juice and zest
- 1 kg of black cherries, stoned
For the glaze and To serve
- 100 g apricot jam
- 1 tablespoon water
- 300 ml crème fraîche or vanilla whipped cream
How to Make It
- Make the individual savarins.
- For the cherry compote, mix the cornflour with the caster sugar, then put all the ingredients but the fresh cherries in a pan and bring to the boil. Leave to infuse for 5 minutes off the heat, then pass it through a very fine sieve. Bring the liquid back to the boil with the cherries and cook it gently for 5 minutes. Cool in the pan at room temperature with a piece of greaseproof paper or cling film in contact (to stop the top of the cherries drying out).
- For the kirsch syrup, bring the water, caster sugar, orange zest, lemon zest and vanilla seeds and pod to the boil. Infuse the zests and vanilla for 20 minutes, pass it through a sieve then add the kirsch, according to your taste.
- Place the individual savarins upside down in a high-sided dish and pour over the syrup. When they’re doubled in size, turn them back up for 15 more minutes. Transfer them to a griddle to remove the excess syrup.
- Warm up the apricot jam with a tablespoon of water and use to glaze the savarins with a pastry brush.
- Serve the savarins with the warm cherry compote and a generous tablespoon of crème fraîche or vanilla whipped cream.
