Dutch Baby Pancake with Nectarines, Marcona Almonds, Honey Goat Cheese, and Garden Mint
Here's the breakfast/dessert we made with the rest of our ingredients from our trip last week to Aldi, which was suggested by a TCV reader. (Here's the naan pizza we made first.) We had to wait about a week for the nectarines to ripen, but they were great when ready. Somehow the mint really made this dish!
Dutch Baby Pancake with Nectarines, Marcona Almonds, Honey Goat Cheese, and Garden Mint
1 Dutch Baby Pancake (recipe follows)1 tablespoon unsalted butter5 medium nectarines (pitted, cut into eighths)1 teaspoon vanilla1 tablespoon brown sugarJuice from 1/2 lemon1/4 teaspoon sea salt2 ounces soft goat cheese (We used honey-flavored goat cheese that was fantastic.)1/3 cup chopped marcona almonds2 sprigs mint (from our garden) 1 teaspoon cinnamon
honey (to finish)
Make the Dutch Baby Pancake according to the recipe below. While it's cooking, prepare the nectarine filling on the stovetop. Into a 12-inch skillet over medium-high heat, add the butter and nectarines. Cook for 3 minutes until the nectarines are lightly caramelized. Reduce heat to low, and then add the vanilla, brown sugar, lemon juice, and salt. Cook for a 3 minutes until syrupy. Remove from the heat and set aside until ready to assemble.
Assemble the dish by distributing the cooked nectarines and their juice over the middle of the Dutch Baby Pancake. Crumble the goat cheese over the nectarines and sprinkle the top w...
Fuente de la noticia:
chubby vegetarian
URL de la Fuente:
http://chubbyvegetarian.blogspot.com.es/
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