Instructions: Scald the milk in a saucepan and stir in the butter, sugar and salt. Cool to lukewarm. Sprinkle the yeast over warm water in a large bowl and stir until dissolved. Blend in milk mixture. Add the eggs, lemon peel and flour and beat vigorously for 5 minutes. Cover and let rise in a warm place for about 1 hour and 30 minutes or until almost doubled in bulk.

Stir down and stir in filberts and chopped cherries. Turn into a well greased 9 inch ring mold. Cover and let rise for about 1 hour or until doubled in bulk. Bake in 350 degree oven for 50 minutes and turn out onto deep platter. Pour hot Rum Sauce over savarin slowly until all syrup is absorbed, then cool. Glaze ring with half the warm Apricot Glaze. Arrange cherry halves in design over glaze and spoon remaining glaze over cherries. Cool. Fill center of ring with Creme Chiboust.

Garnish with whipped cream and 6 quartered glace cherries, if desired.

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