Kitchen Therapy

Kirsch Babas with Pineapple


I had “TRIFLE!” in my head going in to this week’s Cook the Book Fridays recipe by David Lebovitz.
I don’t know why… I know what Rum Babas are and I love them.
I think the pineapple, along with being sick for weeks now, made me long for all things summery, fruity and tropical!
So I tried to pretend my glass a mini trifle bowl and I layered the recipe. The sautéed pineapple at the bottom, a dollop of cream, the kirsch baba and then spooned extra juice over the entire thing.
I made a few glasses and placed them in the refrigerator, ready to eat after dinner. No plating required, it was all there in there ready to go!
There was a good hit of alcohol in this dessert!
The layers mixed in my cup and I was surprised by how much I enjoyed it.
Everyone loved it!

Looking forward to reading what the rest of the Cook the Book Fridays group thought of these Kirsch Babas!


7 thoughts on “Kirsch Babas with Pineapple

  1. I saw your post on IG and thought it was very charming – I am sorry you have been feeling ill, but that dessert would certainly lift my spirits!!!

  2. Such a gorgeous presentation, I love it. These turned out better than I expected and all my taste testers enjoyed them.

  3. What a great look to put the baba in a wine glass! Creative indeed.

  4. I just love the way you served this. It looks way more fun than simply arranged on the plate. I hope you’re feeling better by now.

  5. I know you’ve struggled with your health in the past so I hope this is not more of the same. I certainly enjoy your Instagram photos and know that, among other things, you are making beautiful and delicious food. I LOVE your presentation this week also. (And, know I will copy it in someway, sometime, somehow and won’t feel a bit quilty.) Get better.

  6. whoah this blog is magnificent i really like reading your posts.
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  7. What a brilliant serving idea! I love trifle, so find this especially appealing.

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