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Peach Melba Dutch Babies with Raspberry Puree

This dish is not only delicious, but it also has a beautiful presentation. It is one my guests often requested over and over again. It is quite versatile and can be easily adapted to any available fresh fruit. I frequently use blackberries with the peaches. In the fall and winter, I place Granny Smith apple slices in the melted butter and allow the apples to soften a bit before adding the batter and baking the dutch babies. I serve red apple cinnamon syrup with this variation, which is also a hit. For those who don't care for flavored syrup, these can be dusted with powdered sugar and lemon wedges on the side or a simple dollop of warm maple syrup can be poured. No matter how you serve them to your guests and family, they will love them! ...Sharon Kaufmann

Ingredients:
6 Tablespoons margarine
2 peaches, peeled and sliced
6 eggs
1-1/2 cups milk
1 cup flour
2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup raspberry puree (recipe below)
For Raspberry Puree:
1 cup fresh or frozen raspberries
1 Tablespoon sugar, or to taste

Dutch Babies: Melt margarine in a 9 x 13 inch baking dish or four individual au gratin dishes. Set peaches aside. Whirl remaining ingredients in blender until well mixed. Pour batter into baking dish or au gratin dishes and bake in preheated oven at 425 degrees until puffed and golden, about 20 to 25 minutes. Remove from oven and quickly place peach slices on top. Drizzle raspberry puree on top and serve immediately. Garnish with a few fresh raspberries.

For Puree: In a small microwave-safe bowl, place raspberries and sugar. Cover and microwave on high about 2 minutes or until mixture boils. Strain through fine sieve to remove seeds. Cool.

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