This classic pastry is an all time favorite. Baba shells are stored dried out and are always ready to soak and plump back up. Saturated with dark Jamaican Rhum makes them a popular dessert. This one is decorated with a butterfly-cut apricot half and a bright red cherry.
| Baba au Rhum |
|
Ingredients Required: Baba au Rhum
| |
| Shell Baba |
6 |
| Sugar |
6 ounces |
| Water |
10 ounces |
| Myers Dark Rum |
6 Tablespoons |
| Apricot Halves |
6 |
| Maraschino Cherries |
6 |
| Apricot Glaze |
3 ounces |
Preparation Instructions: Baba au Rhum
| Make a syrup with the sugar and water. Cool to 140°( F) |
| 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. |
| 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. |
| 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. |
| Garnish with the fruit. Butterfly cut the apricot
so it spreads open. Glaze again to coat the fruit. |
| Store chilled, best if the baba marinates for a
day. |
© by The French Pastry Chef™
2000-2012 All Rights Reserved
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