Delicious and super easy, this Red Pear Dutch Baby is a wonderful Fall dessert. Served warm with a dollop of cinnamon whipped cream.
It is always hard for me to resist red pears at the market when they are in season. I love to eat them out of hand, but I especially love them baked. A baked pear is a beautiful thing and especially when baked up surrounded by a Dutch baby.
This easy dessert comes together quickly and easily, so it can be enjoyed any time. Enjoy warm with a dollop of cinnamon whipped cream, for a special dessert.
You can make these Red Pear Dutch Babies in individual servings, as I have here, or just make it in one larger skillet and spoon it out on to plates.
Cook’s Notes for Red Pear Dutch Baby
Of course, you don’t need to use red pears. They are pretty and roast up well, but this Dutch baby would be nice with other kinds of pears. Be sure to start with a just-rip, still firm pear, to avoid the pears falling apart as they roast.
The recipe below will make two individual, 5-inch skillet desserts. If you’d like to make one large skillet, such as in a 10-inch top diameter skillet, double the recipe and make it in just the one larger skillet.
More Pear Baking Recipes from Seasons and Suppers …
Red pear Dutch Baby
Delicious and easy, enjoy this Red Pear Dutch Baby in four small 5-inch cast iron skillets or make one large one in a 10-inch top diameter cast iron skillet.
Dutch Baby Batter:
- 2 Tbsp unsalted butter melted and slightly cooled
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 Tbsp sugar
- 1 tsp vanilla extract
- Pinch table salt
For the pears:
- 2 red pears ripe but firm
- 1/4 cup white sugar
- 2 Tbsp butter
- 1/4 cup water
Cinnamon Whipped Cream:
- 1/2 cup whipping cream
- 1 tsp white sugar
- 1 tsp cinnamon
- Confectioners'/Icing sugar for garnish
Preheat oven to 425F.
Prepare Dutch baby batter by combining batter ingredients in a blender. Blend until well combined. Let stand while you saute the pears.
Cut pears in half and core. Set aside.
In a non-stick skillet, melt butter for the pears over medium heat. Place white sugar on a plate and dip the cut side of the pears in the sugar. Place in the skillet with the butter and allow to cook until the pears start to caramelize on the bottom. Add the 1/4 cup water and continue to cook pears in skillet until water mostly evaporates.
Give Dutch baby batter a quick blend. Transfer a pear half to each of the four individual skillets or place all four pear halves in one larger 10-inch skillet. Divide the batter between the four skillets or add all to one large skillet, if using. Place in oven and bake until puffy and golden, about 20 minutes.
While Dutch babies are baking, prepare whipped cream by whipping cream with sugar until whipped to soft peaks. Whip in cinnamon. Keep in refrigerator until needed.
When Dutch baby are baked, remove from oven and let stand a few minutes. They will deflate as they cool. Serve warm in skillet (with handle wrapped as it will be hot!) with cinnamon whipped cream.