Peach and Roasted Cherry Dutch Baby with Marionberry Whipped Cream
Equipment:
- Baking sheet
- Parchment Paper
- Blender
Ingredients:
For the roasted cherries
- 1½ cups Harry & David® Cherries (pitted)
- 1 tablespoon canola oil
- 2 tablespoons Harry & David sweet clover honey
- 2 tablespoons amaretto liqueur
- Pinch salt
For the Dutch baby
- 4 tablespoons unsalted butter
- ½ cup Whole milk (at room temperature)
- 3 large eggs (at room temperature)
- 2 tablespoons sugar
- 1 teaspoon vanilla bean paste ( or extract)
- ½ cup flour
- 1 teaspoon salt
For the marionberry whipped cream
- 1 cup heavy cream (cold)
- 1 tablespoon Harry & David marionberry preserves
- 1-2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste ( or extract)
Garnish options
- Harry & David Blueberry Syrup
- Powdered sugar
- Lemon juice (a squeeze)
- Harry & David® Cherries (still on the stem)
Instructions:
For the cherries
- Spread out the pitted cherries in an even layer on the baking sheet and drizzle with oil, honey, amaretto, and a pinch of salt. Toss well to coat evenly. Bake for 15-20 minutes, stirring a few times until their juices start to come out. Set aside.
For the Dutch baby
- Place butter in a 10-inch cast-iron skillet and place the skillet in the hot oven (keep it at the same temperature as the cherries). Next, blend all the Dutch baby ingredients in a blender while the skillet is getting hot. Blend until smooth.
- Remove the skillet from the oven and quickly pour in the batter. (Careful not to splatter yourself!) Return the skillet to the oven and bake for 15-20 minutes. Be sure not to open the oven door, as the Dutch baby might not rise properly. Lower the heat to 300° F and continue baking for another 3-5 minutes.
Whipped marionberry cream
- While the Dutch baby is in the oven, beat the cream using a hand or stand mixer until soft peaks form. Add the marionberry jam, sugar, and vanilla, and beat again until incorporated. Store in the fridge until serving.
To serve
- Remove the skillet from the oven. Garnish the Dutch baby with fresh sliced peaches, roasted cherries, and the sauce from the pan. Add a dollop of the whipped cream, and pour over some honey and blueberry syrup. Dust with powdered sugar and a squeeze of lemon.