Babas with Prosecco-poached nectarines from Tartine Box Set by Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 25, 2011

    ricotta filling: 2 c whole milk ricotta, 1/2 c dried currants, grated zest and juice of 1 orange, 1/2 t vanilla ex, 1/4 c sugar. combine all.

  • mseers on October 25, 2011

    candied pistachios: 1 c raw pistachios, 1 c sugar, 1/8 t salt, 1/4 c water. combine sugar, salt, water in saucepan, boil until 320 and light amber, add pistachios off heat, spread on baking sheet and cool. separate pistachios and cool completely.

  • mseers on October 25, 2011

    poaching liquid and rum soaker: 1 bottle prosecco, 1 c sugar, 1 vanilla bean, 1 c dark rum. boil prosecco and sugar, add vanilla bean, simmer 5 min, pour all but 1 c of liquid into a bowl, add rum. this is rum soaker. remaining 1 c sweetened prosecco is for poaching nectarines. poached nectarines: 3 ripe nectarines in wedges. poach in poaching liquid 3-5 min.

  • mseers on October 25, 2011

    babas and assembly: 4 x 80g brioche dough. at least 3 hours before serving, roll each into a cylinder and connect ends to form a crown. place each in a buttered savarin or ring mould. arrange on a baking sheet and rise 2 hours. bake at 375 until golden brown, 20 min. unmold and let cool. soak in rum syrup at least 10 min until thoroughly saturated. remove and arrange in bowls, spoon ricotta filling into centers. surrounds with necaterines and poaching liquid. garnihs with candied pistachios and dust with confec sugar.

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