Friday, March 22, 2013

Peach Dutch Baby & Raspberry Sauce

This is a really quick and easy dessert that comes together fast and is an easy cleanup as well. Even when my daughter was under 3 months and super attached to me, I was able to whip this up. She was probably in the Snugli wrapped to me, but that's even more proof of how easy this recipe is!

Raspberry Sauce:
3 Tbsp. sugar
1 tsp. cornstarch
3 Tbsp. water
1 cup fresh or frozen raspberries
1 tsp. lemon juice

Dutch Baby Batter:
4 Tbsp. unsalted butter, divided
4 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
3 Tbsp. sugar, divided
1 tsp. vanilla extract
1/4 tsp. kosher salt (or pinch of table salt)
2-3 peaches, halved, pitted, cut into 1/2-inch wedges (no need to peel)
Powdered sugar,for dusting


Prepare raspberry sauce: In a small saucepan, whisk together the sugar and cornstarch. Whisk in water. Add raspberries and cook over medium-low heat, stirring constantly, until thickened and berries are softened, about 4-5 minutes. Remove from heat and stir in lemon juice. Set aside. (Can be made ahead and refrigerated. Simply re-warm before using to top dessert).

Preheat oven to 425°F.
Melt 2 Tbsp. Butter in the microwave and then pour into a blender. Add the eggs, milk, flour, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender, while you prepare the peaches.
Heat a 12-inch cast-iron skillet over medium heat. Add the remaining 2 Tbsp. of butter and melt. Add the remaining 2 Tbsp. sugar and cook, stirring constantly, until the sugar starts to caramelize, about 2 minutes. Add peaches to skillet and increase heat to medium-high. Cook, stirring frequently, until softened, about 2 minutes.
Briefly re-blend the batter, then pour evenly over peaches. Transfer the skillet to the pre-heated oven.
Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven; that's okay.
Dust pancake generously with powdered sugar. Top with raspberry sauce, then serve immediately right from the skillet.



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