Recipe: Appetizing Peach Dutch Baby with Blueberry Compote

Peach Dutch Baby with Blueberry Compote.

You can cook Peach Dutch Baby with Blueberry Compote using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Peach Dutch Baby with Blueberry Compote

1. It's 1 of 15 ounce can of sliced peaches in heavy syrup.
2. You need 3 of eggs.
3. Prepare 1/3 cup of sugar.
4. It's 2 tbsp of butter (melted).
5. Prepare 1 tsp of Finely shredded lemon zest..
6. Prepare 1/2 tsp of salt.
7. It's 2/3 cup of all-purpose flour.
8. You need 2/3 cup of milk.
9. Prepare 1 tbsp of butter.
10. It's 1 1/2 cup of fresh or frozen blueberries.
11. It's 1 of cast iron skillet.
12. You need 1 of powdered sugar for garnish.

Peach Dutch Baby with Blueberry Compote step by step

1. Preheat oven to 325°. Drain canned peaches, reserving 1/4 cup of the liquid, set aside. For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl. Whisk in flour then milk until smooth. Batter will be thin..
2. Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat. Melt the 1 tablespoon of butter; pour in batter. Quickly arrange peaches on top of batter. Bake 25-30 minutes or until puffed and golden..
3. Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften. You may add some sugar to your liking if you want your berry compote sweet..
4. To serve top with powdered sugar and your warm blueberry compote alongside..