Ginger-Soaked Baba with Nectarine

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By Darren Purchese

So delicious! The syrup here is absolutely delightful, traditionally a Baba is soaked in Rum but you are not missing anything here, this is so much better. The liquid takes on even more flavour after lightly poaching the ripe nectarines. You can substitute the nectarines for your fruit of choice, peaches and apricots work particularly well as do pears.

Photography by Patricia Niven

Time

2

hour

15

minutes

Degree of Difficulty

Easy

Save

2

Portions

8
Portions

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Ingredients

Servings

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COMPONENTS

 Baba
 Ginger Soaking Syrup
 Nectarines

BABA

40 ml milk, tepid
7g dried yeast
200g strong flour
165g eggs, (approx. 3 large eggs)
15g caster sugar
1 pinch salt
80g unsalted butter, room temperature
40g unsalted butter, softened for brushing

GINGER WINE SOAKING SYRUP

300 ml Stones ginger wine
400 ml water
280g caster sugar
2 whole vanilla pod, seeds scraped
2 whole oranges, fine zest
20g ginger, fresh, peeled and grated

NECTARINES

4 whole nectarines, ripe loose stone variety
1

 

2

To get started… brush the insides of eight 5 cm wide X 5 cm deep non-stick dariole moulds with softened butter and place the moulds into the fridge to harden.

 

3

For the baba dough… place the flour, sugar, dried yeast, milk and eggs into a mixing bowl; attach the dough hook and turn to low. Mix for eight minutes before adding the salt. Mix for a further five minutes. Cover the bowl with a damp cloth and prove the dough somewhere warm until it has doubled in size. Place the bowl back on the mixer and reattach the dough hook, mix well and gradually incorporate the butter until it has all been incorporated and the dough is smooth and elastic. Again, cover the bowl with a damp cloth and prove the dough somewhere warm until it has doubled in size. Knock back the dough and transfer to a piping bag. Cut a 1 cm-sized hole at the end of the bag and pipe the dough halfway up each dariole mould. Use scissors to snip off the dough, as it is very elastic.

 

4

To prove the baba and bake… lightly spray the tops of the babas with canola spray and gently lay a cling film over the top of them. Pre-heat an oven to 200° Place the babas in a warm place and allow them to prove until double in size. This should take 45 minutes or so, then remove the cling film and bake for 12-14 minutes until golden brown and firm to the touch. Remove the babas from the oven, demould onto a rack and allow them to cool.

 

5

For the soaking syrup… place the ginger wine, water, sugar, vanilla, orange & ginger into a saucepan and heat to a boil and stir to dissolve the sugar.

 

6

For the fruit… cut the nectarines in half and remove the stones. Add the fruit to the pan and simmer for 5 minutes before turning the heat off. Leave all to infuse for half an hour before removing the fruit. The nectarine skins should now peel away easily from the fruit, discard the skins, reserve the fruit and reheat the syrup to a boil.

 

7

To soak the baba… turn the heat off and add the babas two at a time to the syrup and use a spoon to coat and soak the babas. Soak for a few minutes and then transfer them to a wire rack set over a tray to catch any drips.

 

8

To serve… serve warm with the fruit, more syrup and pouring cream or ice cream

 

1
0 hours 0 minutes

2
0 hours 0 minutes

To get started… brush the insides of eight 5 cm wide X 5 cm deep non-stick dariole moulds with softened butter and place the moulds into the fridge to harden.

3
0 hours 0 minutes

For the baba dough… place the flour, sugar, dried yeast, milk and eggs into a mixing bowl; attach the dough hook and turn to low. Mix for eight minutes before adding the salt. Mix for a further five minutes. Cover the bowl with a damp cloth and prove the dough somewhere warm until it has doubled in size. Place the bowl back on the mixer and reattach the dough hook, mix well and gradually incorporate the butter until it has all been incorporated and the dough is smooth and elastic. Again, cover the bowl with a damp cloth and prove the dough somewhere warm until it has doubled in size. Knock back the dough and transfer to a piping bag. Cut a 1 cm-sized hole at the end of the bag and pipe the dough halfway up each dariole mould. Use scissors to snip off the dough, as it is very elastic.

4
0 hours 0 minutes

To prove the baba and bake… lightly spray the tops of the babas with canola spray and gently lay a cling film over the top of them. Pre-heat an oven to 200° Place the babas in a warm place and allow them to prove until double in size. This should take 45 minutes or so, then remove the cling film and bake for 12-14 minutes until golden brown and firm to the touch. Remove the babas from the oven, demould onto a rack and allow them to cool.

5
0 hours 0 minutes

For the soaking syrup… place the ginger wine, water, sugar, vanilla, orange & ginger into a saucepan and heat to a boil and stir to dissolve the sugar.

6
0 hours 0 minutes

For the fruit… cut the nectarines in half and remove the stones. Add the fruit to the pan and simmer for 5 minutes before turning the heat off. Leave all to infuse for half an hour before removing the fruit. The nectarine skins should now peel away easily from the fruit, discard the skins, reserve the fruit and reheat the syrup to a boil.

7
0 hours 0 minutes

To soak the baba… turn the heat off and add the babas two at a time to the syrup and use a spoon to coat and soak the babas. Soak for a few minutes and then transfer them to a wire rack set over a tray to catch any drips.

8
0 hours 0 minutes

To serve… serve warm with the fruit, more syrup and pouring cream or ice cream

Recipe Tags ginger, nectarine