Poached Pear Dutch Babies
An elegant twist on a classic dessert! 🍐🥞🍷
Team
Chefclub
Total time: 30 minutes
Ingredients for 4 people
2 pears
1 bottle of red wine
2 1/4 cups of plus 1 tbsp sugar, divided
1/2 cup of orange juice
zest of 1 orange
2 anise stars
6 cardamome
2 cinnamon sticks
1/2 cup of flour
3 eggs
1/2 cup of milk
1 tsp of vanilla extract
1/2 tsp of salt
3 tbsp of butter
powdered sugar
milk chocolate
toasted almonds
butter cookies
Tools
Apple corer
Paring knife
Small cast iron skillets
Immersion blender
Apple corer
Paring knife
Small cast iron skillets
Immersion blender
Step 1/8
Simmer the bottle of wine, 2 1/4 cup of sugar, juice, zest, and spices in for 20 minutes. Peel the pears and place in the poaching liquid. Remove pears and slice them with an apple cutter and remove the core. Place back in the liquid until tender.
Step 2/8
For the dutch baby batter, mix flour, eggs, 1 tbsp sugar, milk, vanilla extract, salt until smooth, then use an immersion blender to blend in the butter . Scrape down the sides and bottom, then blend again. Let the batter rest for 25 minutes.
Step 3/8
Remove the pears from the liquid and slice up a little further using a paring knife. Set aside. Reduce the poaching liquid until thick in a saucepan and set aside. Melt milk chocolate and set aside.
Step 4/8
Heat the cast iron skillets in the oven at 425 °F until very hot. Remove and add 1 tbsp of butter to each, swirling in the pan to coat the bottom. Pour batter into each, followed by a pear making sure to fan out the bottom nicely and bake for 13 minutes at 425° F. Remove from the oven and garnish with a scoop of ice cream, a drizzle of milk chocolate, the reduced poaching liquid, toasted almond, powdered sugar, and a cookie.
Step 5/8
Simmer the bottle of wine, 2 1/4 cup of sugar, juice, zest, and spices in for 20 minutes. Peel the pears and place in the poaching liquid. Remove pears and slice them with an apple cutter and remove the core. Place back in the liquid until tender.
Step 6/8
For the dutch baby batter, mix flour, eggs, 1 tbsp sugar, milk, vanilla extract, salt until smooth, then use an immersion blender to blend in the butter . Scrape down the sides and bottom, then blend again. Let the batter rest for 25 minutes.
Step 7/8
Remove the pears from the liquid and slice up a little further using a paring knife. Set aside. Reduce the poaching liquid until thick in a saucepan and set aside. Melt milk chocolate and set aside.
Step 8/8
Heat the cast iron skillets in the oven at 425 °F until very hot. Remove and add 1 tbsp of butter to each, swirling in the pan to coat the bottom. Pour batter into each, followed by a pear making sure to fan out the bottom nicely and bake for 13 minutes at 425° F. Remove from the oven and garnish with a scoop of ice cream, a drizzle of milk chocolate, the reduced poaching liquid, toasted almond, powdered sugar, and a cookie.
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