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(3 votes, average: 4.00 out of 5)
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Servings: 4
Prep time: 20
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
- Preheat oven to 450F. Place cast iron skillet in oven to preheat.
- 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.
- Add raisins and dried apricots and cook for about 5 minutes, until fruit is rehydrated. Remove from heat and stir in lemon zest.
- 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.
- Carefully remove the hot skillet from oven and add butter. Swirl skillet so the butter coats entire bottom. Quickly pour batter into skillet.
- Bake for 18-20 minutes, or until golden brown and puffy.
- Once baked, top with compote to serve.
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.
