3ripe peaches or 8 ounces frozen peach slices, thawed
Freshly squeezed lime juice, for serving
Confectioners’ sugar, for serving
Preheat the oven to 425°F. In a blender add the eggs, milk, flour, vanilla, sugar, salt, cinnamon, and nutmeg and mix until a smooth batter is formed. Stir in the lime zest and pecans, if using.
To peel the peaches, bring a pot of water to a boil. Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute. Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking. Once cool enough to handle, gently rub off the skins. Cut into 1/4-inch thick slices, discarding the pits.
In a large ovenproof skillet, melt the butter on low heat. Add the peaches to the skillet. Pour the batter over the peaches. Bake uncovered in the oven for 20-25 minutes or until the Dutch baby is lightly browned and puffy.
Sprinkle with lime juice and confectioners’ sugar and serve immediately. Note that it will deflate a bit soon after it comes out of the oven but it will be no less delicious.