Friday, February 23, 2007

RUM BABA, SICILIAN STYLE


Now, I wouldn't be able to eat a rum baba in Britain, as I've always found them too big, sickly sweet and overly sticky. But this pretty, delicate rum savoia on offer at the Altro Posto today was a different matter. The rum baba was the only dessert brought to Naples by the Bourbon chefs and so is really associated with Neapolitan, rather than Sicilian, pastry cooking.

7 comments:

Ellee said...

That looks a little too rich for me. Now how are those oranges of yours fermenting? Are they ready to enjoy yet?

sally said...

It looks delish.... but not allowed on my slimming world heathy eating plan :-)

Welshcakes Limoncello said...

Ellee, it was very light, actually! My oranges are doing fine and I have it noted on my kitchen calendar [Sicilians think this is an amazing example of British efficiency, by the way!] that they will be ready for their first straining on 28/2. Maybe one day, Sally?!

Lee said...

There...you've done it again! Tempting me with all these goodies! I'm glad I had a late lunch/early dinner! I cooked myself fish and chips and totally over-did it! But they were nice!;)

Ballpoint Wren said...

Oooh! Give me Sally's, please. Heh!

Welshcakes Limoncello said...

Lee, that's the main thing - treating yourself now and then and enjoying it. Passing it over now, Bonnie!

james higham said...

Neapolitan maybe but still - very, very yummy.

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