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Fruit: Bourbon-Soaked Babas w/ Marinated Fruit

Source of Recipe

Internet


List of Ingredients

MARINATED FRUIT
2 cups seasonal fruit, diced if necessary
2 tablespoons sugar, or more to taste
Dash pure vanilla extract
1 teaspoon chopped fresh mint
1/2 teaspoon cinnamon

BOURBON SYRUP
2 cups water
1 cup sugar
1/4 cup bourbon
1 cup whipped cream

BABAS
6 tablespoons warm water
1 teaspoon sugar
11/2 teaspoons yeast
1 egg
3/4 cup flour
Zest of 1 orange
2 tablespoons unsalted butter, softened




Recipe

To prepare the fruit: Combine the fruit, sugar, vanilla, mint, and cinnamon in a bowl and mix well. Let the fruit marinate for at least 30 minutes, or up to 24 hours.

To prepare the syrup: In a saucepan over high heat, combine the sugar, water, and rum, and bring to a boil. Boil for 2 to 3 minutes, remove the pan from the heat, and set aside, or refrigerate for up to 1 week.

To prepare the babas: In the bowl of a heavy-duty mixer, combine the water, yeast, and sugar and mix just to combine. Let it sit until foamy, about 5 minutes. While mixing, add the egg, flour, and orange zest, and mix until elastic but very soft. Let the dough sit until it doubles in volume, 15 to 20 minutes. Punch the dough down. Spoon the dough into greased muffin tins, filling them one-third to one-half full. Let the dough rise again until doubled in volume, 20 to 30 minutes.

Meanwhile, preheat the oven to 350 degrees. Bake the babas until golden brown, about 15 minutes. Remove from the tins and place on a cooling rack set over a sheet pan. Prick the tops of the babas with a skewer or fork. Re-warm the syrup over medium heat. Ladle all of the warm syrup over the babas, to soak well.

To serve: Place the babas on individual plates. Distribute the fruit among the babas, and top with whipped cream. Serve warm.

Serves 8