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Robert Wemischner
Rum syrup
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Preparation info
Yield: Approximately 9 ounces ,
12
servings, each weighing ¾ ounce
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
Baker’s percentages
8
Americas
United States
Sauce
Vegan
Gluten-free
Method
In a small bowl, combine the syrup and the rum and transfer the mixture to a squeeze bottle, and cover it.
Store in the refrigerator until ready to assemble the dessert.
Rewarm as needed to re-liquefy just before using to sauce the plate.