Rum Baba Syrup from The Professional Pastry Chef by Bo Friberg
Place the water, sugar, and orange pieces in a saucepan. Bring to a boil and cook for about 2 minutes or until all of the sugar has dissolved. Remove from the h
Ingredients
- 4 cups (960 ml) water
- 1 pound 8 ounces (680 g) granulated sugar
- ¾ cup (180 ml) light rum
- 1 unpeeled orange, quartered
More Like This
Rum Babas from The Times Cookery Book by Katie Stewart
app.ckbk.com
Recipe THE CHEF’S RUM BABA - Professionals
remycointreaugastronomie.com
Rum Baba Recipe | olivemagazine
olivemagazine.com
Rum Baba (Baba Au Rhum) - Jo Cooks
jocooks.com
Rum Baba - Olga's Flavor Factory
olgasflavorfactory.com
Rum Baba - Olga's Flavor Factory
olgasflavorfactory.com
Rum babas | Women's Weekly Food
womensweeklyfood.com.au
Rum Babas – La Classe de Cuisine
laclassedecuisine.com