Ingredients

Savarins, yeasted cakes traditionally soaked in rum syrup, are named after Brillat-Savarin, an 18th-century French gastronomer. He is famous for having said, 'Tell me what you eat and I'll tell you who you are.' If you eat this Apricot Savarin, you'll be sweet, syrupy and a little bit nutty. Apricot Savarin 3/4 cup slivered almonds 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast 2/3 cup warm water 3 tablespoons butter, melted 3 large eggs, lightly beaten 1/4 cup granulated sugar 1/3 cup milk, scalded and cooled (see note) 2 teaspoons grated lemon peel 2 1/2 cups all-purpse flour 1/2 cup honey 3/4 cup Apricot KERNS® from LIBBY'S Refrigerated All Nectar

Description

Preheat Oven To 350°F. Place Almonds In A Single Layer In A Shallow Baking Pan; Toast In Oven For 12 Minutes Or Until Fragrant And Starting To Brown; Turn Oven Off And Set Almonds Aside To Cool. Dissolve Yeast In Small Bow

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