peach dutch baby with blueberry compote

Ingredients

• Servings: 6
• 1 (15.25 ounce) can del monte® sliced peaches in heavy syrup or del monte® lite sliced peaches
• 3 eggs
• 1/3 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon finely shredded lemon zest
• 1/2 teaspoon salt
• 2/3 cup all-purpose flour
• 2/3 cup milk
• 1 tablespoon butter
• 1 1/2 cups fresh or frozen blueberries
• powdered sugar
• 1 tablespoon finely shredded fresh basil, if desired

Recipe

Preparation Time: 15 mins Cook Time: 29 mins Ready Time: 44 mins


• preheat oven to 325 degrees f. drain canned peaches, reserving 1/4 cup of the syrup; set aside. for batter, whisk eggs, sugar, the 2 tablespoons melted butter, the lemon zest and salt in a medium bowl. whisk in flour and milk until smooth. (batter will be thin.)
• heat a 10-inch cast iron or oven-safe skillet over medium heat. melt the 1 tablespoon butter in the skillet; pour in batter. quickly arrange peaches on top of batter. bake for 25 to 30 minutes or until puffed and golden.
• meanwhile, for blueberry compote, cook reserved syrup and blueberries over medium heat in a medium saucepan for 4 to 5 minutes or until berries begin to soften. remove from heat.
• to serve, sprinkle pancake with powdered sugar and, if desired, basil. cut into 6 wedges. serve with blueberry compote.