Wake Up To Warm Peaches
Photo by Emma Isakoff

Wake Up To Warm Peaches

One of my favorite things about summer is stone fruit, specifically peaches!! I used to go peach picking with my grandparents in Pennsylvania when I was younger. I’d make myself sick eating out of our wagon before we even got home. My face sticky with sweet peach juice and a full belly, they would have to roll me out of the orchard, atop the peaches in the wagon. A Dutch baby is a surprisingly easy pancake to make. It’s a nice change up to the more common French toast or buttermilk pancakes. Besides its cute name, a Dutch baby can be enjoyed at any time of the day, but I can’t think of a better way to enjoy a summers morning than with a Dutch baby pancake filled with caramelized peaches (if you’re feeling indulgent, try adding a scoop of vanilla ice cream!). I honestly can’t think of anything better. Have fun, get messy, and enjoy!

 

Dutch Baby with Caramelized Peaches

Makes one, 10-inch cast iron pancake.

 

3 eggs

½ cup all-purpose flour

½ cup whole milk

1 tablespoon sugar

1 teaspoon vanilla extract

4 tablespoons butter

 

Caramelized Peaches

3 medium/large peaches

2 tablespoons butter

¼ cup dark brown sugar

¼ teaspoon cinnamon

¼ teaspoon ground ginger

1 pinch  nutmeg

 

Dutch Baby

Preheat oven to 425F.

Combine eggs, flour, milk, sugar, and vanilla in a blender and blend until smooth.

Place butter in a heavy 10-inch cast iron skillet (or any oven-safe skillet) and put in the oven. When butter is melted, but not burnt (watch closely), remove skillet from oven and pour batter into skillet. Return to oven and cook for 20 minutes or until pancake with puffed and golden.

Lower oven temp to 300 and cook five minutes longer.

Remove the pancake from the oven, top with caramelized peaches and powdered sugar, and serve.

Caramelized Peaches

Cut peaches into thin slices.

In a skillet over medium heat, cook butter and sugar until melted and bubbly.

Add peaches until juices start to release, about two minutes.

Increase heat to medium-high and cook for about 8 minutes, stirring frequently.

Add cinnamon, ginger, and nutmeg, and cook for another minute.

Remove from heat and serve with Dutch baby.

Notes: You can make peaches before the Dutch baby or while it’s in the oven.

Emma Isakoff is the pastry chef at Troutbeck, a historic hotel and restaurant in Amenia, N.Y.

Latest News

Shelea Lynn Hurley

WASSAIC — Shelea Lynn “Shalay” Hurley, 51, a longtime area resident, died peacefully on Tuesday, Jan. 7, 2025, at Vassar Brothers Medical Center in Poughkeepsie, following a lengthy illness. Her husband, Michael, was at her bedside when Shalay was called home to be with God.

Born April 19, 1973, in Poughkeepsie, she was the daughter of the late Roy Cullen, Sr. and Joann (Miles) Antoniadis of Amsterdam, New York. Shalay was a graduate of Poughkeepsie High School class of 1991. On July 21, 2018 in Dover Plains, New York she married Michael P. Hurley. Michael survives at home in Wassaic.

Keep ReadingShow less
Mourning President Carter in Amenia Union
Photo by Laurie Nussdorfer

The flag at the traffic circle in Amenia Union, New York flies at half-staff to honor the late President of the United States James Earle Carter Jr. whose funeral was held in the National Cathedral on Thursday, Jan. 9.

'A Complete Unknown' — a talkback at The Triplex

Seth Rogovoy at the screening of “A Complete Unknown” at The Triplex.

Natalia Zukerman

When Seth Rogovoy, acclaimed author, critic, and cultural commentator of “The Rogovoy Report” on WAMC Northeast Public Radio, was asked to lead a talkback at The Triplex in Great Barrington following a screening of the Bob Dylan biopic “A Complete Unknown,” he took on the task with a thoughtful and measured approach.

“I really try to foster a conversation and keep my opinions about the film to myself,” said Rogovoy before the event on Sunday, Jan. 5. “I want to let people talk about how they felt about it and then I ask follow-up questions, or people ask me questions. I don’t reveal a lot about my feelings until the end.”

Keep ReadingShow less
On planting a Yellowwood tree

The author planted this Yellowwood tree a few years ago on some of his open space.

Fritz Mueller

As an inveterate collector of all possibly winter hardy East coast native shrubs and trees, I take a rather expansive view of the term “native”; anything goes as long as it grows along the East coast. After I killed those impenetrable thickets of Asiatic invasive shrubs and vines which surrounded our property, I suddenly found myself with plenty of open planting space.

That’s when, a few years ago, I also planted a Yellowwood tree, (Cladastris kentukea). It is a rare, medium-sized tree in the legume family—spectacular when in bloom and golden yellow in fall. In the wild, it has a very disjointed distribution in southeastern states, yet a large specimen, obviously once part of a long-gone garden, has now become part of the woods bordering Route 4 on its highest point between Sharon and Cornwall.

Keep ReadingShow less