Looks great – would you recommend? Would it still be good without the frosting?
Pears would throw off more moisture, I’d worry about that in terms of just swapping them in to this recipe.
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I’ve made this with pears that I lightly sugared and partially cooked in a skillet, drain off juices and dry.
This is delicious with apple/prunes from Paula Wolfert’s “Cooking of South-West France”.
Her phyllo dough has a little more dough on the bottom due to the way it’s folded. Butter sheet, fold in half lengthwise, butter both sides. You could also add a fine layer of cookie/breadcrumbs if you are concerned.
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Yes, I’d happily make it again, and it would be good as a snacking cake without frosting.
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This might be the most grandiose Baba-Savarin I have ever made! I usually make either a Julia Childs version or Jacque Torres, this is from “Gateau”.
It already smells divine prior to being anointed with its rum bath and subsequent apricot glaze, Chantilly cream and fruit will also be served with it.
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Oh, my!
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Gorgeous!!
Some years are like that..
