-
(3 votes, average: 4.00 out of 5)
Loading...
A Dutch Baby is a deliciously puffy baked pancake that is at it’s best topped with homemade fruit compote, and our Raspberry-Peach compote suits it to a T. A perfect dessert or special breakfast for anyone on a neutropenic diet, this yummy dish is not only great for those in treatment, it’s a tasty sweet treat for friends and family too. Enjoy!
Preparation
1. Preheat oven to 450F. Place cast iron skillet in oven to preheat.
2. To make compote, place a medium saucepan over high heat. Combine peaches, raspberries, sugar and coconut water in pan. Bring to boil, then lower to simmer. Cook for 10 minutes, until all fruit is soft.
3. Add raisins and dried apricots and cook for about 5 minutes, until fruit is rehydrated. Remove from heat and stir in lemon zest.
4. In a large bowl, whisk eggs thoroughly, about 2 minutes. Add milk, flour, vanilla, cinnamon and salt and whisk into the eggs. The batter should be thin.
5. Carefully remove the hot skillet from oven and add butter. Swirl skillet so the butter coats entire bottom. Quickly pour batter into skillet.
6. Bake for 18-20 minutes, or until golden brown and puffy.
7. Once baked, top with compote to serve.
Isabel Guerriero, Drexel Food Lab
Ingredients:
- 3 peaches, pitted and sliced
- 2 cups raspberries
- ¼ cup sugar
- ⅓ cup coconut water (or water)
- ¼ cup raisins
- ¼ cup dried apricots, chopped
- 2 teaspoons lemon zest
- 3 eggs
- ⅔ cup whole milk
- ⅔ cup whole wheat flour
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 stick butter, cut into pieces
Nutritional Information
Calories
519 cals
Fat
29 g
Saturated Fat
17 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
8 g
Carbohydrates
61 g
Sugar
38 g
Fiber
9 g
Protein
11 g
Sodium
163 mg
*per serving
Ann's Tips and Tricks
Frozen fruits are great for compotes. Out of season, use frozen peaches and raspberries to make this yummy breakfast treat.
