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Categories:
peaches eggs sugar butter lemon zest salt all-purpose milk butter blueberries cast iron skillet powdered sugar
Viewed: 42 - Published at: 3 years agoIngredients
- 1 15 ounce can of sliced peaches in heavy syrup
- 3 eggs
- 1/3 cup sugar
- 2 tbsp butter (melted)
- 1 tsp Finely shredded lemon zest.
- 1/2 tsp salt
- 2/3 cup all-purpose flour
- 2/3 cup milk
- 1 tbsp butter
- 1 1/2 cup fresh or frozen blueberries
- 1 cast iron skillet
- 1 powdered sugar for garnish
Method
- Preheat oven to 325.
- Drain canned peaches, reserving 1/4 cup of the liquid, set aside.
- For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl.
- Whisk in flour then milk until smooth.
- Batter will be thin.
- Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat.
- Melt the 1 tablespoon of butter; pour in batter.
- Quickly arrange peaches on top of batter.
- Bake 25-30 minutes or until puffed and golden.
- Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften.
- You may add some sugar to your liking if you want your berry compote sweet.
- To serve top with powdered sugar and your warm blueberry compote alongside.
