Baked Pear Dutch Baby with Buttered Pear Syrup
This baked pear dutch baby recipe is a fruit-filled elegant brunch or breakfast treat that is actually incredibly easy to make. The batter is simple and uses basic pantry staples, the canned fruit is already poached, and the syrup has only a few ingredients and simmers while it bakes.
Equipment
- 1 9"-12" cast iron or enamel skillet or other oven-safe baking dish
- 1 mixing bowl or large blender or food processor (for batter)
- 1 small saucepan for pear syrup, at least one quart (4 cups)
Ingredients
Dutch Baby Batter & Golden Pears
- 1 quart canned pears quart jar or 2 freshly poached pears
- 1 cup all purpose flour
- 2 eggs
- 2 cups whole milk
- ½ tsp salt
- 1 tsp vanilla extract (or ½ tsp vanilla paste or almond extract)
- 4 tbsp butter 2 oz
Buttered Pear Syrup
- syrup from canned pears or poaching syrup
- 1 tbsp salted butter (or unsalted butter plus a pinch of salt)
- ½ tsp ground ginger
- ¼ tsp ground coriander (optional)
- 1 small cinnamon stick (optional)
- ⅓ cup cornstarch or arrowroot slurry (see notes, start with a few spoonfuls) (optional, for thicker syrup)
Instructions
- Preheat the oven to 425℉. Strain the pear syrup from the canned pears into a small saucepan, add the butter and spices, and bring to a simmer on medium-low heat. Let the syrup simmer and reduce while you bake the pancake, stirring occasionally, and add the thickening slurry if desired.
- In a medium to large mixing bowl, whisk together the milk, eggs and vanilla. Add in the flour and salt and whisk lightly or stir well until the batter is smooth and has no lumps. You can also use a blender or immersion blender for this if you prefer. Let the batter rest while you saute the pears.
- Preheat a heavy 9 to 12" skillet over medium heat. Add the 4 tbsp butter and swirl to melt, then arrange the pear slices or halves in the pan. Reduce heat slightly and saute on medium-low heat until the pears are warmed through and the bottoms are beginning to take on a golden brown color.
- Carefully pour the dutch baby batter into the pan around the pears. You can do this over a baking sheet if you are worried about spills when pouring or moving it into the oven, especially if you are using a smaller pan.
- Bake in the preheated oven for 25-35 minutes, or until the edges are puffed, crisp, and golden brown, and the center is fully set. A knife or skewer inserted in the center should come out clean.
- Slice into wedges and serve immediately, with the hot syrup and additional softened butter if you like.
Notes
Nutritional information is a rough estimate.
Notes on the buttered pear syrup: If you want a thicker syrup, you can add a cornstarch or arrowroot slurry to the syrup while it is simmering. In a small measuring cup, mix up to 1/2 cup of cold water with up to 1 tbsp of cornstarch or arrowroot powder. Stir or whisk well to dissolve any lumps, and add enough of this to thicken your syrup (start with a tablespoon or two of mixture, bring to a simmer, and add more if you want it thicker).
If you add too much slurry your syrup will have an unpleasant gloopy texture. You can fix this by thinning it out with more simple syrup or water, but you don't want to dilute the flavor too much. It's best to add a little at a time until you know how much this will thicken your syrup if this is new to you! It will thicken as it boils.
Nutrition
Calories: 474kcalCarbohydrates: 86gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 89mgSodium: 355mgPotassium: 392mgFiber: 6gSugar: 61gVitamin A: 544IUVitamin C: 7mgCalcium: 142mgIron: 4mg
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