Ingredients
4 ripe Peaches
1 bottle Peach Flavored Champagne, Prosecco or Sweet Wine
1 cup Sugar
1 cup Water if needed
Dutch Baby:
½ cup Flour
½ cup Milk
2 Eggs
2 Tbsp. Sugar
1 tsp. Vanilla Extract
½ tsp. Salt
2 Tbsp. Butter for pan
2 Tbsp. Powdered Sugar
Syrup:
½ cup Peach Preserves
¼ cup Peach Schnapps, Peach Nectar or Peach Cooking Liquid
❃❃Serves 4 – 8❃❃
Preparation
Bring a pot of water to a boil and lightly cut the bottom of the peaches with a small X. Fill a separate bowl with some ice and very cold water.
Peaches
Once water is boiling add peaches and let cook for about 3 minutes. Remove from water with a slotted spoon and put directly into the iced cold water. The skins of the peaches should easily peel off the peaches at this point. Peel the peaches.
Add peaches, peach champagne or other desired liquid and 1 cup sugar to a deep sided saucepan. The liquid should cover the peaches but if it does not add some water.
Bring the mixture to a boil and then turn down to a low simmer for 45 minutes. Once peaches have been removed from liquid let them cool and then cut into wedges.
Syrup
Add the schnapps, cooking liquid or nectar to the preserves. Mix together well and heat. Keep warm over lowest heat.
Dutch Baby
In a blender mix flour, milk, eggs, sugar, vanilla and salt. Once mixed set aside in the refrigerator for 25 minutes.
While batter is resting preheat oven to 425. Put an oven safe skillet or caste iron pan into the oven and let the pan heat for 10 minutes. Remove from oven and add the 2 Tbsp. butter melting the butter and coating the pan with it. Add the batter and immediately put in the oven to cook for about 20 minutes.
Remove from oven and sift powdered sugar over the top. Top with peach slices and some of the syrup. Serve the remaining peaches and syrup in a separate bowl.