Dutch Baby with Sautéed Pears
Essentially a sweet popover, a Dutch baby is a fun brunch treat that puffs dramatically as it cooks in the oven. Be sure to have your guests assembled at the table before you remove it from the oven, as it will begin to deflate immediately.
- 7 Tbs. (3 1/2 oz./105 g) unsalted butter
- 2 ripe pears, such as Anjou or Comice, peeled, cored and cut into eighths
- 2 tsp. light brown sugar
- 3/4 cup (4 oz./125 g) all-purpose flour
- 3 eggs
- 3/4 cup (6 fl. oz./180 ml) milk
- 1 tsp. vanilla extract
- 2 Tbs. granulated sugar
- 1/2 tsp. salt
- 1 cup (8 fl. oz./250 ml) crème fraîche
- 2 Tbs. fresh lemon juice
- 2 Tbs. confectioners’ sugar, plus more for dusting
In a fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the pears and cook, stirring occasionally, until they just begin to brown, about 4 minutes. Sprinkle with the brown sugar and stir gently. Cook, stirring occasionally, until the pears begin to caramelize, about 3 minutes more. Remove from the heat and set aside.
Preheat an oven to 450°F (230°C).
Put the remaining 5 Tbs. butter in an ovenproof 12-inch (30-cm) fry pan. Place in the oven for 5 minutes to melt the butter.
While the butter melts, combine the flour, eggs, milk, vanilla, sugar and salt in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 30 seconds, stopping the blender to scrape down the sides if needed.
Remove the pan from the oven and carefully pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
While the Dutch baby is cooking, in a bowl, stir together the crème fraîche, lemon juice and confectioners’ sugar. Set aside.
When the Dutch baby is cooked, remove from the oven. At the table, dollop the crème fraîche mixture on top of the Dutch baby, spoon the sautéed pears on top, and sift confectioners’ sugar on top to garnish. Serves 4.
William Sonoma Test Kitchen