Lemon Savarin With Peaches Or Nectarines
|Savarin||1 (Warm, Released But In Pan)|
|Lemon syrup||1⁄2 Cup (8 tbs)|
|Firm ripe peaches/Nectarines||1 1⁄2 Pound (6 Medium Ones)|
|Whipped cream||2 Tablespoon|
With a fork, pierce warm savarin deeply about every 1/2 inch over surface.
Set aside 1/2 cup syrup; pour remainder over savarin.
Let stand until at room temperature.
If made ahead, cover and chill until next day; let come to room temperature.
Up to 2 hours before serving, immerse peaches (not the nectarines) in boiling water to cover for about 30 seconds, then pull off skins.
Discard pits and thickly slice fruit.
Mix fruit with reserved syrup.
Invert savarin onto a wide, rimmed plate.
Spoon peaches around cake; ladle fruit juices on savarin.
Spoon whipped cream into cake's center, or serve from a bowl.
Slice the savarin and top with fruit; add cream to taste.