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.
That looks a little too rich for me. Now how are those oranges of yours fermenting? Are they ready to enjoy yet?
ReplyDeleteIt looks delish.... but not allowed on my slimming world heathy eating plan :-)
ReplyDeleteEllee, 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?!
ReplyDeleteThere...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!;)
ReplyDeleteOooh! Give me Sally's, please. Heh!
ReplyDeleteLee, that's the main thing - treating yourself now and then and enjoying it. Passing it over now, Bonnie!
ReplyDeleteNeapolitan maybe but still - very, very yummy.
ReplyDelete