Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, peach dutch baby with blueberry compote. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. Sprinkle pancake with powdered sugar, if desired. Learn how to prepare this Peach Dutch Baby with Blueberry Compote recipe like a pro.
Peach Dutch Baby with Blueberry Compote is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Peach Dutch Baby with Blueberry Compote is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook peach dutch baby with blueberry compote using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Peach Dutch Baby with Blueberry Compote:
- Take 1 15 ounce can of sliced peaches in heavy syrup
- Make ready 3 eggs
- Make ready 1/3 cup sugar
- Get 2 tbsp butter (melted)
- Prepare 1 tsp Finely shredded lemon zest.
- Make ready 1/2 tsp salt
- Take 2/3 cup all-purpose flour
- Prepare 2/3 cup milk
- Prepare 1 tbsp butter
- Get 1 1/2 cup fresh or frozen blueberries
- Prepare 1 cast iron skillet
- Take 1 powdered sugar for garnish
Baby Dutch Babies With Blueberry Compote. Once out of the oven, the puffs will immediately begin to deflate, forming a cup for the blueberry compote. Run a knife around the edges to remove, then fill and serve immediately. For the blueberry-orange compote: Meanwhile, zest the.
Instructions to make Peach Dutch Baby with Blueberry Compote:
- Preheat oven to 325°. Drain canned peaches, reserving 1/4 cup of the liquid, set aside. For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl. Whisk in flour then milk until smooth. Batter will be thin.
- Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat. Melt the 1 tablespoon of butter; pour in batter. Quickly arrange peaches on top of batter. Bake 25-30 minutes or until puffed and golden.
- Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften. You may add some sugar to your liking if you want your berry compote sweet.
- To serve top with powdered sugar and your warm blueberry compote alongside.
Peaches and blueberries are at their seasonal best right now, so they were my choices for this week's Dutch baby. But this dessert would be lovely with all kinds of fruits, so it can go with you through all the summer fruits and into the. Peach Dutch Baby pancake made with loads of fresh peaches and cooked in a cast iron skillet. Dutch Baby Pancake with Baked Pineapple, Topped with Peaches, Blueberries & Currants - Cravings in Amsterdam. A few weeks ago, I posted a recipe for a savory.
So that’s going to wrap this up for this exceptional food peach dutch baby with blueberry compote recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
