Sunday, July 24, 2016

Dutch Baby {with Spiced Nectarine Blueberry Compote}.

Dutch Baby {with Spiced Nectarine Blueberry Compote} | From the Little Yellow Kitchen
Dutch Baby
2 eggs
1/2 cup flour
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter
Powdered sugar, for dusting
Preheat oven to 220C and place the 25cm cast iron skillet in the oven.
Whisk eggs in large bowl until light.
Stir in vanilla, salt, and milk.
Slowly add flour and whisk until smooth.
Remove cast iron skillet from the oven and melt butter in it ensuring all sides and the bottom are coated.
Pour in batter and bake for 12-15 minutes, until slightly browned.
Dust with powdered sugar and serve with fruit compote or maple syrup.

Spiced Nectarine Blueberry Compote
1 large nectarine, roughly chopped (about 1 1/2 cups)
1/4 cup blueberries
1 teaspoon lemon zest
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup water
Pinch of salt
In a small saucepan, combine fruit, honey, salt, lemon zest, water, and spices.
Cook over medium-high, stirring occasionally, until fruit is soft and liquid is absorbed, about 12 minutes.
Stir in blueberries and remove from heat.
Stir into yogurt or oatmeal – or top off your Dutch baby.

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