Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, peach dutch baby with blueberry compote. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Peach Dutch Baby with Blueberry Compote is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Peach Dutch Baby with Blueberry Compote is something that I’ve loved my entire life. They are fine and they look fantastic.
Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook peach dutch baby with blueberry compote using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Peach Dutch Baby with Blueberry Compote:
- Prepare 1 15 ounce can of sliced peaches in heavy syrup
- Prepare 3 eggs
- Prepare 1/3 cup sugar
- Prepare 2 tbsp butter (melted)
- Make ready 1 tsp Finely shredded lemon zest.
- Make ready 1/2 tsp salt
- Make ready 2/3 cup all-purpose flour
- Get 2/3 cup milk
- Take 1 tbsp butter
- Get 1 1/2 cup fresh or frozen blueberries
- Get 1 cast iron skillet
- Prepare 1 powdered sugar for garnish
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.
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.
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. Pour into pan and arrange peach slices on top. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.
So that is going to wrap this up for this exceptional food peach dutch baby with blueberry compote recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
