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:
2Tbspunsalted buttermelted and slightly cooled
For the pears:
2red pearsripe but firm
Cinnamon Whipped Cream:
Confectioners'/Icing sugarfor 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.