BABA AU RHUM

By á-17979

Ingredients

• RUM SYRUP:
• 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
• 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

Preparation

Step 1

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.