Rum Baba Syrup

Preparation info

  • Yield:

    6 cups

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 4 cups (960 ml) water
  • 1 pound 8 ounces (680 g) granulated sugar
  • 1 unpeeled orange, quartered
  • ¾ cup (180 ml) light rum

Method

  1. Place the water, sugar, and orange pieces in a saucepan. Bring to a boil and cook for about 2 minutes or until all of the sugar has dissolved.
  2. Remove from the heat, strain, and add the rum.