#FoodPorn Indulgence of the Week: Dessert – Apple and Pear Dutch Baby

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The following recipe is not the property of Odd Cafe, but rather adapted from a Polish foodie blog: http://karmelowy.pl/, with mouthwatering indulgences. Called Apple and Pear Dutch Baby, the recipe is a  Dutch baby (very thick pancake), filled with caramelized apples and pears, drizzled with a whiskey-salted caramel sauce. Here goes:

Serves 2-3

Ingredients for the whiskey-salted caramel sauce:

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 tbsp bourbon
  • pinch of salt (optional) 

Ingredients for the batter:

  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 3/4 cup milk
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tablespoon butter

Ingredients for the filling:

  • 1 medium apple dessert
  • 1 pear
  • 2 tbsp butter
  • icing sugar for dusting

Preparation:

  1. Place a 25 cm baking dish or cast iron pan in the oven and preheat to 220 °.
  2. Whiskey-salted caramel sauce: In a small heavy saucepan, add sugar and water and stir very little, just enough to wet the sugar.Cook over medium heat until the sugar dissolves. After the sugar is dissolved, increase the heat and bring to a boil without stirring  and cook for about 8 minutes or until the sugar is amber in color and just past the smoking point. If you stir before this, your sugar will crystalize. Swirl the syrup in small circles to make the colour uniform. Remove from heat, carefully whisk in the cream, whisk in cream, whiskey and salt, whisking constantly until combined. The cream may bubble and splatter so caution must be exercises. Set aside and let cool, it will thicken as it cools. Be very careful, let it cool before tasting.
  3. Start the Dutch baby: make the batter by mixing together all of the ingredients. Remove the preheated pan or baking dish from the oven, grease with 1 tablespoon of butter and pour in the batter. Bake for 12-15 minutes or until puffed and golden brown.
  4. Meanwhile, peel, core and slice the apple and pear. In a sauté pan or skillet, heat 2 tablespoons of the butter over medium-high heat and add the apple and pear slices. Cook until crisp-tender, for about 3 minutes,  cautious not to overcook. When apples are tender, remove from pan and set aside.
  5. Remove the Dutch baby from the oven and arrange the apples and pears in a fan formation. Then drizzle the whiskey-salted caramel sauce over the apples, and dust with the icing sugar. Cut into 4 slices and serve.

Enjoy!

Image courtesy of: http://karmelowy.pl/ 

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