Recipe: Delicious Peach Dutch Baby with Blueberry Compote

Peach Dutch Baby with Blueberry Compote.

You can cook Peach Dutch Baby with Blueberry Compote using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Peach Dutch Baby with Blueberry Compote

  1. It’s of 15 ounce can of sliced peaches in heavy syrup.
  2. Prepare of eggs.
  3. You need of sugar.
  4. It’s of butter (melted).
  5. It’s of Finely shredded lemon zest..
  6. You need of salt.
  7. You need of all-purpose flour.
  8. It’s of milk.
  9. You need of butter.
  10. It’s of fresh or frozen blueberries.
  11. You need of cast iron skillet.
  12. Prepare of powdered sugar for garnish.

Peach Dutch Baby with Blueberry Compote instructions

  1. 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..
  2. 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..
  3. 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..
  4. To serve top with powdered sugar and your warm blueberry compote alongside..

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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