Dutch Baby with Kumquat Cardamom Sauce

Yields 3-4 servings

If you’re looking for a sweet brunch offering that doesn’t have you standing over a stove for half an hour while everyone else gets to enjoy the fruits of your labor (we’re looking at you pancakes and French toast), then this Dutch baby recipe is a great option. The kumquat cardamom sauce and orange crème fraîche can be prepared a day ahead, then all you have to do is quickly blitz up the Dutch baby batter, toss it into the oven, and assemble.

Or if you’re really stuck on pancakes and French toast, then make them with the kumquat cardamom sauce and you won’t be sorry (especially in the winter when kumquats are in season).

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Assembly

Step 1
Cut kumquats in half width-wise to remove seeds. Slice each half into ¼ inch strips.

Step 2
Place kumquats in a small sauce pot, along with water, sugar, Meyer Lemon Honey Living Vinegar, cardamom, and honey. Combine ingredients, bring to boil, then reduce to a hard simmer. Simmer uncovered for 30-40 minutes, or until it starts to thicken and reduce. Stir occasionally to prevent burning. Let cool for at least 20-30 minutes before serving.

Step 3
Meanwhile, preheat oven to specified temperature in your Dutch baby recipe.

Step 4
In a small bowl, combine desired amount of crème fraîche with orange zest and some sugar (or other sweetener) to taste. Set aside.

Step 5
Prepare Dutch baby according to the recipe you’ve chosen.

To assemble:
Top freshly baked Dutch baby with dollops of orange crème fraîche, cooled kumquat cardamom sauce, and chopped pistachios. Enjoy!

Note:
Kumquat cardamom sauce can be prepared up to 5 days in advance. Orange crème fraîche can be prepared up to 1 day in advance.

Ingredients

1 lb Kumquats

1 cup Water

½ cup Sugar (plus more for crème fraîche)

1 tbsp Meyer Lemon Honey Living Vinegar

¼ tsp Ground cardamom

2 tsp Honey

Crème fraîche

Orange zest

Your favorite Dutch baby recipe (we pulled ours from New York Times Cooking)

Chopped pistachios (garnish)

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