Recipe courtesy of Letty Halloran Flatt
Episode: Utah Ski
Yield:
8 servings
Level:
Advanced

Ingredients

Babas:
Rum Soaking Syrup:
Meringued Ice Cream:

Directions

To make babas: Put the currants, cherries and apricots in a bowl with hot water and rum. Let them macerate while you prepare the dough.

In a large bowl, or in the work bowl of a heavy-duty electric mixer, sprinkle the yeast over the warm water, stirring to dissolve. Let stand for about 5 minutes. Add the flour, sugar, salt and eggs to the bowl. If using a machine, fit the bowl with the paddle attachment, and beat on a low speed. Otherwise, use a wooden spoon and beat for a minute, then turn it out onto a clean surface, and use a scrapper to gather the dough up, then slap it down, scraping and slapping to beat the soft and sticky dough. Beat the dough for about 5 minutes, stopping to scrape the sides and bottom of the bowl if you are using a machine. Take another 5 minutes to gradually beat in the soft butter, 1 piece at a time, making sure each piece is absorbed before adding the next. The dough will be very soft, but smooth and elastic.

Place in an oiled bowl at least twice the volume of the dough. Cover and let it rise at room temperate until it doubles in size. This will take about 45 minutes to 1 hour.

Brush small bucket-shaped "baba" molds of standard-size muffin tins generously with melted butter or spray with cooking spray. Preheat the oven to 350 degrees.

Deflate the dough with your fist. Drain the macerated dried fruit, reserving the liquid to add to the rum soaking syrup. Work the fruit into the dough until it is uniformly distributed. Divide the dough into 8 equal portions. Place 1 portion in each of the prepared molds or tins. Cover and let rise at room temperature until almost doubled in size. This will take about 30 to 35 minutes.

Bake until the babas are light golden brown, approximately 30 to 35 minutes. Unmold and let cool. Babas can be kept frozen for up to 2 weeks. Thaw before soaking in syrup.

To make the soaking syrup: Heat the water and sugar in a small saucepan until the sugar dissolves. Add the orange and lemon juices, rum and reserve macerating liquid. Keep warm.

To make the meringued ice cream: Line a baking sheet with parchment or waxed paper, or oil it lightly. Put the baking sheet in the freezer for a few minutes so that it is very cold. Scoop 8 portions of vanilla bean ice cream onto the prepared baking sheet, keeping the scoops at least 3 inches apart. Freeze until the ice cream is very firm.

Whisk the egg whites, sugar, water and cream of tartar in a bowl. Place over a pan of gently boiling water; the bowl should not touch the water. Cook, whisking constantly for 3 to 5 minutes, until the mixture reaches 160 degrees on an instant-read thermometer. Remove from the heat. With an electric mixer, whip until the meringue is cool and forms stiff peaks.

Put the meringue into a pastry bag fitted with a medium star tip and pipe the meringue decoratively over the frozen ice cream scoops, covering them completely. (Or, cover the frozen ice cream scoops with the meringue, lifting the meringue with the back of a spoon to create decorative swirls.) Immediately return to the freezer. Make sure the ice cream is as firm as possible before browning the meringue.

Brown the meringue with a propane torch by moving the flame back and forth about 4 inches away until the meringue is golden brown all over. You can also preheat a broiler and, watching carefully, broil until the meringue is golden brown, about 30 to 40 seconds. Immediately return to the freezer.

To assemble and serve: Cut the rounded dome off the top of each baba. Discard the dome portion. Immerse the babas, a few at a time, in the rum soaking syrup for about 1 minute, turning them so they can absorb the syrup like a sponge. Strain the leftover soaking syrup. Set it aside.

Place each baba, cut side up, on a plate. Place a meringued ice cream scoop on top of each and spoon some of the soaking syrup around. Garnish with sliced fresh fruit or berries and dried cherries, if desired.

leftover liquid from the dried fruit marinade (above) .

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

The Baked Potato

Recipe courtesy of Alton Brown

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Twice Baked Potatoes

Recipe courtesy of Food Network Kitchen

Baked Potatoes

Recipe courtesy of Ina Garten

Baked Chicken Wings

Recipe courtesy of Robert Irvine

Baked Cheese Grits

Recipe courtesy of Tanya Holland

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking