1. Soak the stale savarin in the hot syrup, remove carefully and allow to drain on a wire rack.
2. Brush the surface with hot apricot glaze and place on a round dish.
3. Drain the fruit salad and place in the centre.
4. Pipe rosettes of cream on top of the savarin.
Savarins can also be filled with stoned cherries mixed with raspberry or cherry sauce, with halves of apricots mixed with apricot sauce, or with whipped cream only.
500 g apricot jam 125 ml water
Place the jam and water into a pan and bring to the boil while stirring. Cook to the 130C thread stage, and pass through a conical strainer. Use hot and if kept, reboil before using.
Boil 1 litre water with 750 g sugar and the juice of 2 lemons until the sugar is dissolved.