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We hope you got benefit from reading it, now let’s go back to peach dutch baby with blueberry compote recipe. To cook peach dutch baby with blueberry compote you need 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Peach Dutch Baby with Blueberry Compote:
- Prepare 1 15 ounce can of sliced peaches in heavy syrup
- Use 3 eggs
- Get 1/3 cup sugar
- Prepare 2 tbsp butter (melted)
- Provide 1 tsp Finely shredded lemon zest.
- You need 1/2 tsp salt
- Take 2/3 cup all-purpose flour
- Provide 2/3 cup milk
- You need 1 tbsp butter
- Prepare 1 1/2 cup fresh or frozen blueberries
- Provide 1 cast iron skillet
- Prepare 1 powdered sugar for garnish
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.
Dutch Baby Pesto Breakfast Pizza - Host The Toast. Jump to Recipe I've been trying to write this post for a while- ugh, hours now, honestly- but I keep getting distracted by a very sharp set of teeth on my toes. For the blueberry-orange compote: Meanwhile, zest the. Think of this Dutch baby recipe as one gigantic, stress-free pancake. Delicious and easy, made with fresh peaches and topped with a fresh blueberry sauce.
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