Babas with nectarines poached in ginger syrup

Babas with nectarines poached in ginger syrup

By
From
Lamingtons & lemon tart
Makes
8
Photographer
Patricia Niven

The smells and flavours from this dish are ridiculously good.

This is such a beautiful way to prepare the nectarines. Using the soaking liquid to gently remove the skins makes the fruit taste amazing and also adds to the flavour of the syrup.

I used nectarines as they were bang in season when writing this, but it would not be too much of a problem if they were not available and you used an apricot, peach, plum or even a pear.

Ingredients

Quantity Ingredient

Babas

Quantity Ingredient
40ml full-cream milk
200g strong flour
15g sugar
7g dried yeast
3 eggs
pinch salt
80g unsalted butter, softened, plus extra for greasing

Nectarines poached in ginger syrup

Quantity Ingredient
300ml stone’s ginger wine
280g caster sugar
2 vanilla beans, seeds scraped
2 oranges, finely grated zest
20g fresh ginger, peeled and grated
4 ripe nectarines, loose-stone variety

To serve

Quantity Ingredient
thickened cream

Method

  1. To make the babas, brush the insides of eight 5 cm wide x 5 cm deep nonstick dariole moulds with softened butter and place the moulds in the refrigerator for the butter to harden.
  2. Place the flour, sugar, dried yeast and eggs in a freestanding electric mixer fitted with the dough hook. Mix for 8 minutes on low speed before adding the salt. Mix for a further 5 minutes.
  3. Cover the bowl with a damp cloth and prove the dough somewhere warm until it has doubled in size.
  4. Place the bowl back on the mixer and reattach the dough hook. Mix well and gradually incorporate the softened butter until it has all been incorporated and the dough is smooth and elastic.
  5. Again cover the bowl with a damp cloth and prove the dough somewhere warm until it has doubled in size.
  6. Knock back the dough and transfer it to a piping bag. Cut a 1 cm 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.
  7. Lightly spray the tops of the babas with canola oil and gently cover them with plastic wrap.
  8. Preheat the oven to 200°C.
  9. Place the babas in a warm place and allow them to prove until doubled in size. This should take 45 minutes or so. Remove the plastic wrap and bake for 12–14 minutes until golden brown and firm to the touch.
  10. Remove the babas from the oven, unmould onto a wire rack and allow them to cool.
  11. For the syrup, place the ginger wine, 400 ml water, the sugar, vanilla, orange zest and ginger in a saucepan over medium heat and bring to the boil. Stir to dissolve the sugar.
  12. 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 to infuse for 30 minutes before removing the fruit. The nectarine skins should now peel away easily from the fruit. Discard the skins and reserve the fruit.
  13. Reheat the syrup to a boil. Turn the heat off and add the babas to the syrup, two at a time, and use a spoon to coat and soak the babas. Soak for a few minutes then transfer them to a wire rack set over a tray to catch any drips. Reserve the syrup for serving.
  14. Serve the soaked babas with the poached nectarines, extra ginger syrup and cream on the side.
Tags:
darren purchese
burch and purchese
sweet studio
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