Dutch Baby with Roasted Plums & Pomegranate
Prep Time
Cooking Mode
Roasted Plums
3 plums, quartered
¼ cup water
3 tbsp granulated sugar
2 tsp lemon juice
Pinch salt
1 Compliments Cinnamon Stick (optional)
Dutch Baby
3 large Compliments Free Run Eggs, at room temperature
⅔ cup whole milk, at room temp
½ cup Compliments All-Purpose Flour
4 tsp granulated sugar
¼ tsp salt
Pinch grated nutmeg
3 tbsp Compliments Unsalted Butter, cubed
3 tbsp pomegranate seeds
Compliments Organic Maple Syrup for serving
Icing sugar for dusting
Roasted Plums
3 plums, quartered
¼ cup water
3 tbsp granulated sugar
2 tsp lemon juice
Pinch salt
1 Compliments Cinnamon Stick (optional)
Dutch Baby
3 large Compliments Free Run Eggs, at room temperature
⅔ cup whole milk, at room temp
½ cup Compliments All-Purpose Flour
4 tsp granulated sugar
¼ tsp salt
Pinch grated nutmeg
3 tbsp Compliments Unsalted Butter, cubed
3 tbsp pomegranate seeds
Compliments Organic Maple Syrup for serving
Icing sugar for dusting
Directions
1Roasted Plums: Preheat oven to 180°C (375°F). In a small baking dish, combine plums, water, sugar, lemon juice, salt and cinnamon stick, stirring to combine. Roast, uncovered, flipping halfway, until tender and liquid is thickened, 25-30 minutes.
2Preheat the oven 220°C (425°F). In a blender or using an immersion blender, whirl together eggs, milk, flour, sugar, salt and nutmeg (if using).
3Preheat a 9-10-inch cast iron pan on stove top over medium-high heat until very hot.
4Melt butter in a hot pan and immediately pour in batter. Bake in the oven until edges are browned and centre is puffed 11-12 minutes.
5Serve immediately topped with roasted plums, pomegranate seeds and maple syrup; dust with icing sugar.
Disclaimer
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Personal Note
Personal Note
