Best Bourbon Soaked Babas With Marinated Fruit Recipes

HOLIDAY BOURBON FRUITCAKE

Steps:

• On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
• On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
• In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
• In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
• On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
• Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

FLAMED RUM BABAS EXETER

Steps:

• Bring milk to luke-warm temperature. Melt butter and allow to cool. Measure butter, sugar and rum. Finely chop peel. Preheat oven to 400 degrees F. Warm bowl. Place the sifted flour into the warmed bowl and make a well in the flour. Add the crumbled yeast, 3/8 cup of the milk, the sugar and salt. Mix until the yeast has dissolved and then add the eggs and beat with the hands until well combined and smooth. Cover the bowl and put into a warm place for 45 minutes so that the mixture will prove. After 45 minutes remove the bowl and add the cooled, melted butter and the remaining 1/4 cup milk. Beat hard for a couple of minutes and then half fill 4 greased small cake molds. Cover the mold and place in a warm place for a further 10 minutes. Place the mold with the risen mixture into the oven and cook for 20 minutes. Unmold onto a cake rack and allow to cool a little. Place the butter with the sugar into a frypan and stir to form a fudge - add 1 tablespoon of rum and the sultanas, peel and grapes. Coat in the fudge mixture. Place the babas in the fudge mixture - prick lightly with a fork and turn in the sauce. Pour 2 tablespoons of rum over each baba and then set alight. Place individual babas on serving dishes - cover with the sauce and serve accompanied by the whipped cream.

MARINATED FRUITS WITH ITS SORBET

Steps:

• Mix together the lime juice, white wine and creme de cassis. Sift in the sugar and whisk well to mix. Stir in the chopped mint. Cover and chill for at least 1 hour. Rinse the berries and dry them carefully. Divide them among serving dishes such as small soup plates. Strain the lime mixture and spoon it over the berries.
• To shape the sorbet, dip a dessert spoon in hot water, then scrape it across the surface of the sorbet, rolling the sorbet into the spoon to make a neat shape.
• Put the sorbet on top of the berries, add a sprig of mint and serve.
• Remove hulls from the strawberries, then wash and dry them. Puree the strawberries with the lemon juice in a blender or food processor.
• Combine the sugar and 6 tablespoons water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and set aside to cool completely. Stir in the strawberry puree.
• Freeze the mixture in a ice cream machine according to the manufacturer?s instructions.
• Alternatively, pour the mixture into a large freeze proof bowl, cover and freeze until almost set.
• Transfer to a food processor and whiz until broken up and well mixed. Transfer the bowl, cover and freeze for 3 hours or until almost set, then whiz in the food processor again. Cover and freeze for 2 hours.
• Just before serving, mash the sorbet well with a fork. If the sorbet is left in the freezer and has frozen very hard, transfer it to the refrigerator for 20 to 30 minutes before serving so that it can soften sightly.

FLAMED RUM BABAS EXETER

Steps:

• Warm a large bowl. Add sifted flour; make a well. To the well, add the yeast, 3/8 cup of the milk, sugar, and salt. Mix until the yeast has dissolved. Add eggs and beat with hands until well combined and smooth. Cover bowl and put in a warm place for 45 minutes.
• After 45 minutes, add the butter and remaining 1/4 cup milk. Beat hard for a couple of minutes. Half fill 4 greased small cake molds. Cover molds and place in a warm spot for 10 minutes. Once risen, place in oven for 20 minutes. Unmold onto cake rack and allow to cool a little.
• Meanwhile, make sauce.
• In a saute pan, large enough to hold all the babas, combine butter and sugar over medium high heat. Add 1 tablespoon of the rum and sultanas(raisins), peel, and grapes. Stir to coat well. Place the babas into the fudge mixture. Prick lightly with a fork and turn in the sauce to coat well. Pour 2 tablespoons of rum over each baba and set alight. Serve babas with sauce and whipped cream.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

BABA AU RHUM TART

Steps:

• Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

KOMBUCHA-MARINATED FRUIT SALAD-STUFFED WATERMELON

Steps:

• Trim a small slice from the long side of the watermelon to create a flat surface. Set the watermelon on this trimmed side so it is stable. Cut the watermelon in half horizontally (lengthwise). Set aside the bottom half of the watermelon. Turn the top half cut-side down and cut into 1/2-inch slices. Use a 3-inch star cutter to make 4 stars (save the watermelon scraps for another use).
• Score 2 lines lengthwise about 1 inch apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create 2 cavities with a strip down the center. Cut the scooped flesh into large chunks.
• Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 1-inch cubes, discarding the fibrous centers.
• For the fruit skewers: Thread 2 strawberries onto each of four 10-inch wooden skewers. Thread a watermelon star onto each skewer, followed by a pineapple star.
• Put the cut-up watermelon, pineapple, mango and jicama in a large bowl. Add the kombucha, chamoy, tajin and hot sauce and toss to combine. Pour the fruit mixture into the watermelon cavities and decorate with the star skewers and tamarind candies. Sprinkle more tajin over the top.