A Dutch baby is a deliciously puffy, baked pancake that is at its best when topped with homemade fruit compote, like our raspberry-peach compote. As a perfect dessert or special breakfast, this dish is... great for those in treatment and a tasty sweet treat for friends and family, too.
Preheat oven to 450 degrees. Place a cast iron skillet in oven to preheat.
To make the compote: Place a medium saucepan over high heat. Combine peaches, raspberries, sugar, and coconut water in the pan. Bring to a boil, then lower heat to a 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, for 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 and return to the oven. Bake for 18 to 20 minutes, or until golden brown and puffy.
Once baked, top with compote to serve.
Isabel Guerriero, Drexel Food Lab
Frozen fruits are great for compotes. Out of season, use frozen peaches and raspberries to make this breakfast treat.