Dutch Baby with Poached Pears

This Dutch Baby with Poached Pears is a glorious winter brunch dish! The light and fluffy pancake is dressed with pears poached in a dynamic broth made from warm spices, bright citrus zest, tart cranberries, and jammy red wine.

Let’s dig in!

Ingredients

Poached pears

2 pears

2 cinnamon sticks

1 whole star anise

1 cup red wine of choice

½ cup maple syrup

½ cup cranberries

1 tsp orange zest

Dutch Baby

4 large eggs

⅔ cup milk

⅔ cup flour

1 tbsp sugar

2 tsp vanilla extract

1 tsp lemon zest

Directions:

1. Prepare poached pears. Peel and halve pears, zest orange. Scoop out the cores of the pears. Add the pears, cranberries, red wine, maple syrup, cinnamon sticks, orange zest, and star anise to a medium saucepan. Add enough water to submerge the pears completely and bring the mixture to a boil.
2. Cover, and low the temperature to a steady simmer. Simmer for 20-25 minutes, or until the pears are tender and saturated with the poaching liquid.
3. While the pears are poaching, add butter to a 12-inch cast iron or enameled cast iron and place it in the oven. Preheat the oven and skillet to 425 Fahrenheit.
   1. Note: keep an eye on the skillet to make sure the butter doesn’t burn. Remove from the oven if it begins to brown before your batter is ready.
4. Prepare Dutch Baby batter. Whisk eggs until no white streaks remain. Add remaining ingredients and continue whisking until combined. Slowly pour the batter into the preheated cast iron skillet and return it to the oven.
5. Bake for 20 minutes, or until puffed and golden. Reduce the oven temperature to 300 Fahrenheit, and continue to bake for an additional 4-5 minutes, or until set in the middle.
6. While the Dutch Baby is baking, and once the pears are poached, remove them from the pot and bring the poaching liquid to a boil. Continue boiling until the liquid has thickened and reduced in volume by at least ⅓.
7. Remove the Dutch baby from the oven and let it cool slightly before topping with the poached pears and drizzle with some additional poaching liquid.

Dutch Baby with Poached Pears

This Dutch Baby with Poached Pears is a glorious winter brunch dish! The light and fluffy pancake is dressed with pears poached in a dynamic broth made from warm spices, bright citrus zest, tart cranberries, and jammy red wine.

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Ingredients

Poached pears

• 2 pears
• 2 cinnamon sticks
• 1 whole star anise
• 1 cup red wine of choice
• ½ cup maple syrup
• ½ cup cranberries
• 1 tsp orange zest

Dutch Baby

• 4 large eggs
• ⅔ cup milk
• ⅔ cup flour
• 1 tbsp sugar
• 2 tsp vanilla extract
• 1 tsp lemon zest

Instructions

1. Prepare poached pears. Peel and halve pears, zest orange. Scoop out the cores of the pears. Add the pears, cranberries, red wine, maple syrup, cinnamon sticks, orange zest, and star anise to a medium saucepan. Add enough water to submerge the pears completely and bring the mixture to a boil.
2. Cover, and low the temperature to a steady simmer. Simmer for 20-25 minutes, or until the pears are tender and saturated with the poaching liquid.
3. While the pears are poaching, add butter to a 12-inch cast iron or enameled cast iron and place it in the oven. Preheat the oven and skillet to 425 Fahrenheit.
4. Note: keep an eye on the skillet to make sure the butter doesn’t burn. Remove from the oven if it begins to brown before your batter is ready.
5. Prepare Dutch Baby batter. Whisk eggs until no white streaks remain. Add remaining ingredients and continue whisking until combined. Slowly pour the batter into the preheated cast iron skillet and return it to the oven.
6. Bake for 20 minutes, or until puffed and golden. Reduce the oven temperature to 300 Fahrenheit, and continue to bake for an additional 4-5 minutes, or until set in the middle.
7. While the Dutch Baby is baking, and once the pears are poached, remove them from the pot and bring the poaching liquid to a boil. Continue boiling until the liquid has thickened and reduced in volume by at least ⅓.
8. Remove the Dutch baby from the oven and let it cool slightly before topping with the poached pears and drizzle with some additional poaching liquid.