Negroni Poached Pear with Soaked Baba

img

By Team Studio Kitchen

A twist on an earlier dish of our the Ginger Soaked Baba with Poached Nectarine. This dish makes more baba than you need as it is hard to make a small batch of dough. I recommend cooking all ten baba and storing the excess in the freezer to soak a later date. 

We are also poaching more pears than we need as they are handy to have in the kitchen for a quick dessert or to make our fantastic sweet Pear Vinaigrette. 

The syrup has been livened up with a kick of negroni making this a delicious liquor. It’s not overly alcoholic but a nice warm experience especially infused with the delicate flavour of pear. 

Time

4

hour

0

minutes

Degree of Difficulty

Medium

Save

1

Portions

2
servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.

BABA

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

POACHED PEARS

4 pears
150g caster sugar
500 ml water
½ lemon, zest and juice
60 ml gin
60 ml vermouth
60 ml campari
1

To get started… brush the insides of ten 3 cm wide X 5 cm deep non-stick dariole moulds with softened butter and place the moulds into the fridge to harden.

 

2

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. 

 

3

To prove the baba and bake… lightly spray the tops of the babas with canola spray and gently lay a tea towel over the top of them. Pre-heat an oven to 200°C. 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.

 

4

For the negroni… mix the gin, vermouth and campari in a glass. 

 

5

For the negroni pears… peel the pears and remove the core using a melon baller. Place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears followed by the mixed negroni and cover with a cartouche. Turn the heat low to simmer. Cook for 10-15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup. 

 

6

Remove the pears... from the syrup and cut one in half. Lay it cut side down into a shallow frying pan. Add 200 ml of the poaching syrup to the pan and turn the pan onto a medium heat. Let the syrup boil and reduce to a thick dark syrup and leave with the heat off until plating. 

 

7

To soak the baba… turn the heat off and add two of the babas to the syrup and use a spoon to coat and soak the babas. Soak for a few minutes and then transfer them to a plate.

 

8

To serve add a caramelised pear half to each plate and serve warm with lightly whipped cream.

 

1
0 hours 0 minutes

To get started… brush the insides of ten 3 cm wide X 5 cm deep non-stick dariole moulds with softened butter and place the moulds into the fridge to harden.

2
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. 

3
0 hours 0 minutes

To prove the baba and bake… lightly spray the tops of the babas with canola spray and gently lay a tea towel over the top of them. Pre-heat an oven to 200°C. 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.

4
0 hours 0 minutes

For the negroni… mix the gin, vermouth and campari in a glass. 

5
0 hours 0 minutes

For the negroni pears… peel the pears and remove the core using a melon baller. Place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears followed by the mixed negroni and cover with a cartouche. Turn the heat low to simmer. Cook for 10-15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup. 

6
0 hours 0 minutes

Remove the pears... from the syrup and cut one in half. Lay it cut side down into a shallow frying pan. Add 200 ml of the poaching syrup to the pan and turn the pan onto a medium heat. Let the syrup boil and reduce to a thick dark syrup and leave with the heat off until plating. 

7
0 hours 0 minutes

To soak the baba… turn the heat off and add two of the babas to the syrup and use a spoon to coat and soak the babas. Soak for a few minutes and then transfer them to a plate.

8
0 hours 0 minutes

To serve add a caramelised pear half to each plate and serve warm with lightly whipped cream.