Baba au Rhum

Process	Instructions
1. Boil	Make a syrup with the sugar and water. Cool to 140°( F)
2. Soak	Pour the syrup in a flat pan, large enough to hold all six babas. Place babas top down into the syrup, allow to soak for a minute or two, then flip upright onto their bottoms to soak a little more.
3. Drain	After most of the syrup has been absorbed, remove babas to a draining rack to help remove any excess syrup. Place drained babas into a cup, small dish or large dish. Babas can be finished off - individually or as a group of babas if garnished into a larger dish.
4. FInish	Pour a tablespoon of straight rum into the center of the baba. More or less can be used as you see fit. Wait for it to soak in and then glaze the baba with the hot apricot glaze.
5. Garnish	Garnish with the fruit. Butterfly cut the apricot so it spreads open. Glaze again to coat the fruit.
Additional Comments:	Store chilled, best if the baba marinates for a day.

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