Gluten Free Dutch Baby with Sautéed Pears & Hazelnuts

用料  

Gluten Free Dutch Baby with Sautéed Pears & Hazelnuts的做法  

1. For the Dutch Baby: Preheat the oven to 375°F. In the bowl of a stand mixer, beat the eggs, milk and vanilla extract until combined and frothy.

2. In a separate mixing bowl, sift together the oat flour, pumpkin pie spice and salt, then whisk together. Add the dry ingredients to the egg mixture, and beat to combine.

3. Place a 9-inch cast iron skillet over medium heat, and melt 2 tablespoons of the butter, swirling to coat the bottom and sides of the skillet. Pour the batter into the skillet and bake for 20 minutes. While the Dutch baby bakes, prepare the topping.

4. For the Topping: Melt the butter in a cast iron skillet or saucepan over medium heat. Add the sliced pears. Cook for about 2 minutes, or until the pears start to brown a little and are covered completely by cinnamon and butter. Stir the chopped hazelnuts into the mixture, and cook for an additional 2 to 3 minutes, or until the nuts become fragrant and the pears are soft. Add the rosemary and swirl in the butter until softened but not brown. Remove the pear mixture from heat, and set aside.

5. Remove the Dutch baby from the oven, and let rest for about 3 minutes. Top with the pear mixture. Cut into slices, and serve with a dollop of mascarpone cheese and a drizzle of maple syrup.

小贴士

To Serve: Mascarpone cheese or homemade whipped cream
Maple syrup