Sunday Dutch Baby with Pears and Labneh

There’s nothing more impressive than a Dutch baby—puffed and golden brown with a tender interior, that’s deliciously easy to eat. The hardest thing about making my Sunday Dutch Baby with Pears and Labneh—might be making the brown butter (a step you don’t want to skip—it lends such delicious depth of flavor). Everything is topped with sautéed spiced pears and sweetened labneh. But truly it’s the most delicious blank canvas—try it with berries or even do a savory version with smoked salmon and cream cheese.

---

Serves 4

INGREDIENTS

For the pear topping
2 tablespoons unsalted butter
3 bosc pears
1 teaspoon pumpkin spice (see note)
5 to 6 thyme sprigs
⅓ cup brown sugar
Kosher salt

For the Dutch baby
6 tablespoons unsalted butter
¾ cup flour
3 large eggs
¾ cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon kosher salt

For serving
1½ cups labneh
1 tablespoon confectioners’ sugar, plus more for dusting
Orange zest, for finishing

METHOD

Preheat oven to 450F.

In a large skillet over medium heat, melt butter. Add pears, thyme, pumpkin spice and sauté pears until softened and browned—about 5 to 10 minutes depending on the ripeness of your pears (add 1 tablespoon or so of water if your pears are quite firm). Add brown sugar and continue to sauté, stirring frequently, for about 2 minutes or until the pears are tender and saucy. Remove thyme sprigs, transfer to a bowl, cover with a lid or foil to keep warm and set aside.

For the Dutch baby, add butter to a 12” cast iron skillet (or other oven-proof skillet) and place the pan in the oven.

Meanwhile, to a blender, add flour, eggs, milk, vanilla, sugar and salt in a blender. Blend on high for about 30 seconds, or until mixture is smooth.

Carefully remove the skillet from the oven (it will be hot!) and pour the batter into the skillet. Return skillet to the oven and bake until golden brown and puffed—about 15 to 20 minutes.

Meanwhile combine labneh and confectioners’ sugar in a small bowl.

Remove pan from oven, dollop labneh in the center and top with pears. Finish with orange zest and serve immediately.

Note: This is the perfect place to use my (Not So) Sweet Spice Blend from Burlap and Barrel—just swap in 1 teaspoon for the pumpkin spice.