Ingredients:

  • 2 firm Bosc pears
  • 240ml Brut Champagne
  • 50g granulated sugar
  • 1 cinnamon stick
  • 3 large eggs
  • 180ml whole milk
  • 95g all purpose flour
  • 15g granulated sugar
  • 5ml vanilla bean paste
  • 1g kosher salt
  • 45g unsalted butter
  • 125g whole milk ricotta cheese
  • 150g fresh raspberries
  • 15g honey
  • 5g powdered sugar

Instructions:

  1. Peel and prep the pears. Slice them into 1/2 inch wedges, making sure they are uniform so they cook at the same rate.
  2. Combine the 240ml champagne, 50g sugar, and cinnamon stick in your saucepan over medium heat.
  3. Add the pear wedges and simmer for 10 minutes until they are translucent and tender. Remove them from the liquid and set aside.
  4. Keep the champagne liquid bubbling for another 5 minutes until it coats the back of a spoon. This is your liquid gold for later.
  5. Place 3 eggs, 180ml milk, 95g flour, 15g sugar, vanilla bean paste, and salt into the blender.
  6. Process for 30 seconds until the mixture is completely smooth and bubbles form on top.
  7. Carefully take your hot 10 inch skillet out of the oven and add the 45g of butter. Swirl it until it stops foaming and turns a light amber color.
  8. Quickly pour the batter into the center of the pan. Don't stir it.
  9. Put it back in the oven at 425°F for 18 to 20 minutes until the edges are dark golden brown and towering.
  10. Top the hot Dutch baby with the poached pears, dollops of 125g ricotta, and 150g fresh raspberries. Drizzle with the reduced champagne syrup, honey, and a dusting of powdered sugar.