Pear Dutch Babies
Filling:
- 1 T. Butter
- 3 med/large Bosc or Anjou pears, cored and chopped into 1″ pieces, leaving the skin on
- 2 T. sugar
- 1 t. Cinnamon
- 1/4 t. Nutmeg
Batter:
- 1 c. All Purpose Flour
- 2 T. Sugar
- 1/4 t. Salt
- 1 c. Milk
- 2 Whole eggs
- 2 Egg whites
- 1 t. Vanilla
Sliced almonds and maple syrup for garnish.
Preheat oven to 425 degrees.
In a 10″ oven-proof skillet, melt butter. Add pears, sugar, cinnamon and nutmeg. Cook until tender, stirring occasionally to prevent the pears from sticking to the pan.
In a separate bowl, whisk together flour, sugar and salt. Add milk then stir to remove all lumps. Slightly beat the eggs and egg whites then add to flour and milk mixture. Add vanilla then stir again.
Pour the batter over the hot pears in the oven-proof skillet then put in the oven for 15 minutes. Turn the oven down to 350 degrees and then bake for another 10 minutes.
After removing from the oven, slice into 6 servings. Turn each piece upside down onto a plate then sprinkle with sliced almonds and pour a little maple syrup on top. Enjoy!