Peach Dutch Baby with Blueberry Compote
Peach Dutch Baby with Blueberry Compote

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, peach dutch baby with blueberry compote. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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. Quickly arrange peaches on top of batter.

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To get started with this recipe, we have to prepare a few ingredients. You can have peach dutch baby with blueberry compote using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Peach Dutch Baby with Blueberry Compote:
  1. Prepare 1 15 ounce can of sliced peaches in heavy syrup
  2. Prepare 3 eggs
  3. Prepare 1/3 cup sugar
  4. Prepare 2 tbsp butter (melted)
  5. Get 1 tsp Finely shredded lemon zest.
  6. Get 1/2 tsp salt
  7. Make ready 2/3 cup all-purpose flour
  8. Take 2/3 cup milk
  9. Make ready 1 tbsp butter
  10. Make ready 1 1/2 cup fresh or frozen blueberries
  11. Get 1 cast iron skillet
  12. Prepare 1 powdered sugar for garnish

Create a profile + — Go. Meal Type Appetizers & Snacks Peach Dutch Baby with Wild Blueberry Sauce. This dish should be served warm, soon after it's taken out of the oven. Serve it right from the skillet.

Instructions to make Peach Dutch Baby with Blueberry Compote:
  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.

This dish should be served warm, soon after it's taken out of the oven. Serve it right from the skillet. This is a great dish for a late breakfast or brunch, as well. Return the skillet to the oven. For the blueberry-orange compote: Meanwhile, zest the orange into.

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