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Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
Baba au Rhum with Fruit

This classic pastry is an all time favorite. Baba shells are stored dried out and are always ready to soak and plump back up. Saturated with dark Jamaican Rhum makes them a popular dessert. This one is decorated with a butterfly-cut apricot half and a bright red cherry.

Small Pastries
Serving Size:
6 Individual
Difficulty Level:
Photo Gallery:
Storage Factor:
+2 Days

 Baba au Rhum - Small Pastries Category
| Baba au Rhum |

Ingredients Required: Baba au Rhum

  Ingredient Quantity
1. Shell Baba 6
2. Sugar 6 ounces
3. Water 10 ounces
4. Myers Dark Rum 6 Tablespoons
5. Apricot Halves 6
6. Maraschino Cherries 6
7. Apricot Glaze 3 ounces

Preparation Instructions: Baba au Rhum

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