How To Make Rum Babas with Poached Pineapple & Vanilla Ice Cream
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Serves:
Ingredients
- 4 rum babas
- 1 pineapple, peeled and sliced
- 1 cup sugar
- 1 cup water
- 1 vanilla bean, split and seeds scraped
- Vanilla ice cream, for serving
- Mint leaves, for garnish
Instructions
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Preheat the oven to 350°F (180°C).
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Place the rum babas on a baking sheet and warm them in the oven for 10 minutes.
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In a large pot, combine the sugar, water, vanilla bean, and seeds. Bring to a simmer over medium heat.
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Add the pineapple slices to the pot and cook for 5 minutes, or until tender.
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Remove the pineapple slices from the poaching liquid and set aside.
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Remove the vanilla bean from the liquid and discard.
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Spoon some of the poaching liquid over the warm rum babas and allow them to soak for a few minutes.
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To serve, place a rum baba on each plate and top with a poached pineapple slice.
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Add a scoop of vanilla ice cream to each plate and garnish with mint leaves.
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Serve immediately and enjoy!
Nutrition
- Calories : 300kcal
- Total Fat : 5g
- Saturated Fat : 3g
- Cholesterol : 70mg
- Sodium : 50mg
- Total Carbohydrates : 60g
- Dietary Fiber : 3g
- Sugar : 50g
- Protein : 2g
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