Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche Recipe | Food Network UK

Ingredients

• Creme Fraiche Topping:
• 120g creme fraiche
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated orange zest
• 1/2 vanilla bean, seeds scraped
• Poached Maple Pears:
• 200g granulated sugar
• 2 cinnamon sticks
• One 2-inch strip orange peel
• 1 vanilla bean, split
• 2 slightly underripe pears (Bosc or Anjou), peeled, halved and cored
• 90g Grade B maple syrup
• Dutch Baby:
• 2 large eggs
• 40g all-purpose flour
• 80ml whole milk
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon light molasses
• 1/8 teaspoon kosher salt
• 2 tablespoons unsalted butter
• Powdered sugar, for dusting