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Peach Glazed Savarin

2 cups all purpose flour
1 package active dry yeast
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 eggs
Savarin Syrup
Peach Glaze
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.

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