Instructions

1. Preheat an oven to 450°F.
2. Make the cinnamon pears: In a skillet over medium-high heat, melt 1 tablespoon of the Kerrygold Salted Butter, and add the pears and cook, stirring occasionally, until they just begin to brown, about 3 minutes. Sprinkle the pears with the brown sugar and stir gently. Cook, stirring occasionally, until the pears begin to caramelize, about 3 minutes more. Remove from the heat and set aside.
3. Put the 6 tablespoons of salted butter in an ovenproof 10-inch heat proof skillet. Place the skillet in the oven for 5 minutes to melt the butter.
4. While the butter melts, combine the flour, eggs, milk, vanilla, sugar and salt in a blender. Blend on high until the mixture is thoroughly combined and no lumps remain, about 30 seconds, stopping the blender to scrape down the sides if needed. Add the cubed pears to the batter.
5. Wear a baking glove, and carefully remove the pan from the oven and slowly pour the batter into the pan. Return the pan to the oven and bake until the sides are puffed up and dark golden brown, about 15-18 minutes.
6. While the Dutch baby is cooking, in a mixing bowl, whisk together the heavy whipping cream, powdered sugar, and vanilla extract for about 5 minutes until the cream thickens into soft peaks. Set aside.
7. When the Dutch baby is deeply golden brown and puffy, remove from the oven. Top the Dutch baby pancake with powdered sugar, the caramelized cinnamon pears, and generous dollops of the whipped cream on top. Serve immediately.