Baby, baby, baby, I got so much rum in me.Gather Journal Drunken Dutch Baby with Long Island Iced Tea Fruit
There is no tea in Long Island Iced Tea. Though the drink, attributed to one Robert “Rosebud” Butt in 1972, does nod to sweet tea in appearance and flavor, it’s its potent combination of boozes that has long ingratiated it to the drunken masses. We gave fruit a leisurely soak in the stuff and then generously doused a Dutch baby (that pitch-perfect mash-up of popover and pancake) with its spiked syrup.
Combine Coke, tequila, vodka, and 2 Tbsp rum in a medium saucepan and bring to a simmer. Add peach and plum slices and simmer until almost tender. Add blackberries and remove from heat. Let stand 10 minutes, then strain out fruit and transfer to bowl. Continue boiling liquid until reduced to about 1⁄3 cup. Pour syrup and remaining Tbsp rum over fruit. Let stand while preparing Dutch baby.
Place a 10-inch cast iron or other heavy, oven-safe skillet in the oven and preheat to 400°F.
In a blender or food processor, blend flour, eggs, milk, sugar, vanilla, salt, and 3 Tbsp melted butter until smooth.
Add the remaining Tbsp butter to hot skillet, swirling to coat. Pour in the batter and bake 25 minutes, without peeking. Serve topped with warm, syrupy fruit.