Savarin With Raspberries
|Savarin||1 , cooled|
|Rum syrup||1⁄2 Cup (8 tbs)|
|Fresh raspberries||2 Cup (32 tbs)|
|Apricot glaze||3⁄4 Cup (12 tbs)|
|Icing sugar||1⁄4 Cup (4 tbs)|
With a fork, prick savarin so it will easily soak in syrup.
Pour rum syrup over savarin, 1/2 cup (125 mL) at a time.
Repeat twice, at 15 minute intervals.
Garnish center of savarin with whole raspberries.
Cover fruit and savarin with apricot glaze.
Dust with icing sugar.