Peach Dutch Baby Pancake with Cherry Compote

Ingredients

• 1/4 cup honey
• 2 (3-inch) strips lemon peel
• 1 tablespoon fresh lemon juice
• 2 cups fresh (or frozen
• thawed) cherries (about 1 pound)
• stemmed
• pitted
• halved
• 4 tablespoons (1/2 stick) unsalted butter
• divided
• 4 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 3 tablespoons sugar
• divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 peaches
• halved
• pitted

Instructions

1. 1

   Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan.

2. 2

   Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.

3. 3

   Transfer cherry compote to a medium bowl and chill.

4. 4

   Preheat oven to 425°F.

5. 5

   Melt 2 tablespoons butter in a small saucepan; scrape into a blender.

6. 6

   Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt.

7. 7

   Blend batter until smooth; set aside in blender.

8. 8

   Heat a 12" cast-iron skillet over medium heat.

9. 9

   Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.

10. 10

    Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes.

11. 11

    Briefly reblend reserved pancake batter.

12. 12

    Pour evenly over peaches and transfer to oven.

13. 13

    Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven).

14. 14

    Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.

15. 15

    Compote can be made 1 day ahead.