Pear Dutch Baby

[Guest guest]

* Exported from MasterCook *

 

Pear Dutch Baby

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 6 Preparation Time :0:00

Categories : Breads, Quick Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Bartlett or Bosc pears, cored & thin slice -- (about 1

pound)

1/4 cup packed brown sugar

1/4 cup fresh lemon juice

1 cup all-purpose flour

1 cup 2% reduced fat milk

3 tablespoons granulated sugar

1/4 teaspoon salt

3 large eggs

2 teaspoons butter or margarine

1 tablespoon powdered sugar

 

1. Preheat oven to 425°.

 

2. Combine sliced pears, brown sugar, and lemon juice. Heat a 10-inch cast iron

or heavy oven-proof skillet over medium heat. Add pear mixture; sauté 5 minutes

or until pears are golden. Remove pear mixture from pan; and keep warm.

 

3. Lightly spoon the flour into a dry measuring cup, and level with a knife.

Place the flour in a large bowl. Combine the milk, granulated sugar, salt, and

eggs, stirring the mixture well with a whisk. Add the milk mixture to the

flour, stirring with a whisk until well-blended.

 

4. Melt the butter in pan. Pour batter into pan. Bake at 425° for 25 minutes

or until puffy and golden. Spoon the pear mixture into center of pancake;

sprinkle with powdered sugar. Cut into 6 wedges. Serve immediately. Yield: 6

servings.

 

Calories 253 (18% from fat): Fat 5.1g (sat 2.1g, mono 1.7g, poly 0.6g); Protein

7.1g; Carb 46g; Fiber 2.3g; Chol 117mg; Iron 1.7mg; Sodium 168mg; Calc 82mg

 

KES 2/10/00

 

- - - - - - - - - - - - - - - - - -