Dutch Baby with Sautéed Stone Fruit

To prepare the Dutch baby, place an ovenproof 12-inch (30-cm) nonstick fry pan in a cold oven, then preheat the oven to 450°F (230°C).

In a blender, combine the flour, eggs, milk, granulated sugar, vanilla bean paste and salt. Blend on high speed until frothy and smooth, stopping the blender to scrape down the sides as needed.

When the oven is preheated, remove the pan and add the butter, swirling the pan until the butter melts and coats the inside of the pan. Immediately pour in the batter. Return the pan to the oven and bake until the sides are puffed up, the edges are golden brown and the center is set, about 15 minutes.

Meanwhile, prepare the sautéed stone fruit: In a fry pan over medium heat, melt the butter. Add the nectarine, peach and cherries and cook, stirring occasionally, until the fruits are coated with the butter, about 1 minute. Add the granulated sugar, cinnamon stick, lemon juice and a pinch of salt. Cook, stirring occasionally, until the fruits have softened and released their juices, 8 to 10 minutes. Remove the cinnamon stick and discard.

Remove the Dutch baby from the oven and spoon the fruit mixture into the center. Dust with confectioners’ sugar and serve immediately with maple syrup. Serves 4 to 6.

Williams Sonoma Test Kitchen