Gingerbread Dutch Baby With Poached Maple Pears And Creme Fraiche

Serves: 2

Carole Volkman

1 January 1970

Based on User reviews:

44

Spice

45

Sweetness

48

Sourness

45

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 cup

Creme Fraiche

1 tsp

Pure Vanilla Extract

1 tsp

Orange Zest (finely grated)

1

Vanilla Bean Seeds (vanilla bean, seeds scraped)

1 cup

Granulated Sugar

2

Cinnamon Sticks

1

Orange Peel (2-inch strip)

1

Vanilla Bean (split)

1 cup

Maple Syrup (grade b)

2 large

Egg

1 cup

All-Purpose Flour

1 cup

Whole Milk

1 tbsp

Brown Sugar (packed)

1.5 tsps

Pumpkin Pie Spice

1 tsp

Kosher Salt

2 tbsps

Unsalted Butter

1

Powdered Sugar (for dusting)

Directions:

1

For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until combined

2

Cover and refrigerate for at least 30 minutes or overnight to allow flavors to meld

3

For the poached maple pears: Meanwhile, combine 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat

4

Bring to a boil and cook until sugar has dissolved

5

Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, about 20 minutes

6

Remove the pears to a plate and let cool, then then slice each half in half again

7

Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups

8

Remove the cinnamon sticks, orange peel and vanilla bean

9

Add the maple syrup and the poached pears and cook 1 minute longer

10

Keep warm

11

For the Dutch baby: Preheat the oven to 400 degrees F

12

Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color

13

Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth

14

Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan

15

Pour the batter into the skillet and immediately transfer to the oven

16

Bake until the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes

17

Dust the Dutch baby with powdered sugar and cut into wedges

18

Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup