DESSERTS: Baba, or more commomly known as rum baba (if soaked in rum) is a traditional yeast cake to be served on special occasions. Serving it with strewberries and cream adds to its appeal as a spectacular dessert.

PECAN BABA WITH BERRIES:

 

 

pecan baba:

    1/3 cup milk, lukewarm                              

    1 pkg. active dry yeast

    2 tbsp. sugar                                                           

    1 ¼ cups all purpose flour

    1 tsp. salt                                                    

    ½ cup toasted ground pecan

    2 eggs, room temperature                            

1 cup sweet white wine  + 2 tbsp nut liqueur

½ cup strawberry jam  + 2 pints strawberries

sweetened whipped cream

 

 

 

To make baba:  Proof yeast in milk and sugar for 10 minutes. Stir down and let stand 5 minutes more.  Stir in ¼ cup of flour, cover and let it sponge for 30 minutes.

 

Mix remaining flour, salt and pecans together. Add half of mixture and 1 egg to the sponge. Beat well with a wooden spoon. Add remaining flour mixture and the second egg. Beat well. Divide batter among four greased and sugared 3-inch baba moulds (or large muffin tins). Cover and let rise in warm place until dough reaches over the top of the moulds.

 

Preheat oven to 350 degrees F. Bake for 20 to 30 minutes or until golden brown.  Remove from oven, cool in moulds on rack. When babas have cooled slightly; un-mould onto rack. Use a sharp knife to make slits in tops and sides of each Baba. Mix wine and liqueur together; then use mixture to brush babas thoroughly. Allow to cool completely.

 

Wash, hull and halve strawberries. Melt strawberry jam and glaze each baba lightly with it.  Add any remaining jam to strawberries, mixing in well. Place each baba on a serving plate and surround it with berries. Add a dollop of whipped cream to each to serve