Dutch Baby pancake with peaches, cherry Compote, and Balsamic Vinegar of Modena

Dutch Baby pancake with peaches, cherry Compote, and Balsamic Vinegar of Modena

CHERRY COMPOTE
20 g honey
Zest of half a lemon
1 tablespoon fresh lemon juice
2 tablespoons Emilio Argento Balsamic Vinegar
300 g fresh (or thawed frozen) pitted cherries

PANCAKE
50 g unsalted butter
3 large eggs
100 g all-purpose flour
150 ml whole milk
40 g sugar
1 teaspoon vanilla extract
Pinch of salt
2 peaches, halved, pitted, cut into wedges
100 g heavy cream

Suggested match

Emilio Silver

Balsamic Vinegar of Modena PGI

cad.

Method

CHERRY COMPOTE:
Bring honey, lemon peel, lemon juice, balsamic vinegar and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.


PANCAKE:
Preheat oven to 220°C.
Melt half of the butter in a small saucepan, then transfer it to a blender.
Add eggs, flour, milk, 1 tablespoon of sugar, vanilla extract, and salt. Blend batter until smooth and set aside.
Heat a skillet (that can go in the oven) over medium heat. Add the remaining butter and sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to the skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches in the skillet and transfer to oven. Bake pancake until puffed and golden brown all over, 17–20 minutes (it will deflate as soon as it's removed from the oven).

Serve pancake with whipped cream and cherry compote.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barrels for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Rosa

Rosè Wine Vinegar

Lucia

Rice Vinegar Dressing with Concentrated Grape Must

Carmela

Apple Cider Vinegar Dressing

Other recipes with Emilio Silver.

Balsamic Vinegar of Modena PGI