Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, peach dutch baby with blueberry compote. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Sprinkle pancake with powdered sugar, if desired. Your brunch will be the talk of the town when you serve a puffy pancake baked with sliced peaches and a sweet blueberry sauce. Quick, easy instructions make this Peach Dutch Baby with Blueberry Compote recipe a breeze.
Peach Dutch Baby with Blueberry Compote is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Peach Dutch Baby with Blueberry Compote is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 1 15 ounce can of sliced peaches in heavy syrup
- Prepare 3 eggs
- Get 1/3 cup sugar
- Take 2 tbsp butter (melted)
- Make ready 1 tsp Finely shredded lemon zest.
- Prepare 1/2 tsp salt
- Prepare 2/3 cup all-purpose flour
- Get 2/3 cup milk
- Take 1 tbsp butter
- Get 1 1/2 cup fresh or frozen blueberries
- Take 1 cast iron skillet
- Take 1 powdered sugar for garnish
Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter. Dutch babies (also known as German or oven pancakes) are a great way to get your protein in the morning.
Steps 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. Dutch Pancakes Dutch Baby Pancake Fluffy Pancakes Compote Recipe Ayesha Curry Fall Baking Waffle Recipes Food Network Recipes Blueberry. Peaches and blueberries are at their seasonal best right now, so they were my choices for this week's Dutch baby.
So that’s going to wrap it up with this exceptional food peach dutch baby with blueberry compote recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
