BABA AU RHUM

BABA AU RHUM
BABA AU RHUM

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    c. lukewarm water or milk

  • 1/4

    c. sugar

  • 4

    eggs

  • 1/2

    c. soft butter

  • Grated rind of 2 lemons

  • 3

    c. unsifted all-purpose flour

  • 1

    tsp. salt

  • RUM SYRUP:

  • 3

    c. sugar

  • 1 1/2

    c. water

  • 2

    c. dark rum

  • RASPBERRY PUREE:

  • 2

    (10 oz.) pkgs. frozen raspberries, thawed

  • 1/3

    c. raspberry liqueur

Directions

Dissolve the yeast in lukewarm water or milk. Stir in sugar, eggs, soft butter, and lemon rinds. Add flour and salt; beat until the dough is smooth and shiny. Cover and let stand in a warm place until double in bulk, about 1 hour. While the dough rises, make the rum syrup. RUM SYRUP: Boil sugar and water in a saucepan for 5 minutes. Remove from heat and cool. Stir in rum. Beat the dough again and spoon into greased tea-sized muffin pans, filling about 1/4 full. Let rise in a warm place until double in bulk, about 30 minutes. Bake at 350°F for 15 to 20 minutes or until richly browned. Let cool in pans for 5 minutes, then unmold into a shallow pan of the rum syrup. Turn babas until all syrup is absorbed. Serve topped with raspberry or apricot puree and creme anglaise. RASPBERRY PUREE: 2 (10 oz.) pkgs. frozen raspberries, thawed 1/3 c. raspberry liqueur Combine ingredients in a blender or processor and puree. Press through a sieve to remove seeds. Chill until ready to serve. Makes 2 cups. APRICOT PUREE: 1 c. dried apricots 1 c. dry white wine 2 c. Madeira 1/4 c. sugar Grated rind of 1 lemon Mix apricots, wine, and Madeira in saucepan and bring to a boil. Simmer, covered, until the apricots are soft. Puree in a blender or processor. Scrape into a bowl and stir in sugar and lemon rind. Chill. The puree may thicken when chilled - if necessary, thin with more white wine. Makes 3 cups. CREME ANGLAISE: 4 egg yolks 2 c. half & half 1/3 c. sugar 1 tsp. vanilla In a small saucepan, mix yolks with half & half until well blended. Beat in sugar. Stir constantly over low heat until the mixture just coats the back of a spoon. DO NOT BOIL. Cool and then stir in vanilla. Chill. Makes 2-1/2 cups.

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