Savarin with Kirsch

Credit: Credit: Rina Nurra

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Step 1: Syrup

Wash and dry the lemon and orange. Use a vegetable peeler to remove the zest, making sure not to take off any pith.

Boil 2 cups (500 ml) of water with the sugar. Add the orange and lemon zests, vanilla bean, lemongrass, cinnamon, and star anise. Cover with a lid and let infuse for 30 minutes. Add the fresh pineapple juice, and stir to combine.

Strain the contents of the saucepan through a conical strainer.

This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits