Brioche au Rhum

brioche dessert italy sugar rum orange zest vanilla extract cream fig

Ignacio Mattos

8 servings

Source

Ingredients

8 brioche sliders (about 1½ oz. each), split

2¼ cups sugar

1½ cups dark rum

4 2x1" strips orange zest

Pinch of kosher salt

2 tsp. vanilla extract

1 cup heavy cream

16 fresh figs, torn

Method

Preheat oven to 375°. Toast buns, cut side down, on a baking sheet until golden brown, about 6 minutes; let cool.

Meanwhile, cook sugar, rum, orange zest, and salt in a medium saucepan over medium heat 5 minutes. Reduce heat to medium-low and simmer, stirring occasionally, 6 minutes. Pluck out and discard orange zest. Add vanilla and let syrup cool slightly. Transfer ½ cup syrup to a bowl; reserve the rest for serving.

Working one at time, gently dunk and turn brioche in syrup until evenly coated and soaked through, about 30 seconds each. Place on a wire rack set over paper towels; let sit 5 minutes. Repeat dunking process with brioche and let rest 10 minutes (you want them to get sticky).

Beat cream in a medium bowl to medium-soft peaks. Divide brioche among plates and top with a dollop of whipped cream. Arrange a few figs around and drizzle with a bit of the reserved syrup.