Poached Pear Dutch Babies

An elegant twist on a classic dessert! 🍐🥞🍷

30 minutes - 4 people

Made by you!

Ingredients

Steps

Ingredients

2 pears

1 bottle red wine

2 1/4 cup plus 1 tbsp sugar, divided

1/2 cup orange juice

Zest of 1 orange

2 anise stars

6 cardamome

2 cinnamon sticks

1/2 cup flour

3 eggs

1/2 cup milk

1 tsp vanilla extract

1/2 tsp salt

3 tbsp butter

Powdered sugar

Milk chocolate

Toasted almonds

Butter cookies

2 pears

1 bottle red wine

2 1/4 cup plus 1 tbsp sugar, divided

1/2 cup orange juice

Zest of 1 orange

2 anise stars

6 cardamome

2 cinnamon sticks

1/2 cup flour

3 eggs

1/2 cup milk

1 tsp vanilla extract

1/2 tsp salt

3 tbsp butter

Powdered sugar

Milk chocolate

Toasted almonds

Butter cookies

Tools

Apple corer

Paring knife

3 small cast iron skillets

Immersion blender

Apple corer

Paring knife

3 small cast iron skillets

Immersion blender

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

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.

Similar recipes from Chefclub

THE SHOP FOR CHEFS