oming up with a great breakfast or
brunch dish can be a challenge. One nice dish that doesn't get a lot
of attention these days is
homemade popovers. Popovers start with a simple batter made with eggs,
flour, milk, and butter that is like the batters used to make Yorkshire
Pudding, Dutch Babies, and even Pancakes. Although we normally think of popovers
as
muffin-sized, for this recipe we are going to make one large
billowing popover that is light and tasty with a
crisp golden brown outside crust and a soft moist interior.
Looking at this recipe you immediately know it is not a normal popover.
What makes it so different, other than its size, is that it starts with a layer of lightly sweetened sautéed apples.
The sautéed apples are placed on the bottom of your pan and then the
popover
batter, made in your blender or food processor, is poured over the top. It is then placed in a very hot oven and
as the batter bakes it puffs up and eventually turns a beautiful golden brown color. While the outside of the popover becomes nice and crispy, you will find
that the inside remains soft and custard-like. It is important,
though, not to open the oven door while it is baking, as the batter may
collapse. This dish needs to be served immediately after baking
and with a dusting of confectioners sugar and a dollop of softly whipped
cream, it is a real crowd pleaser.
Note: In the above picture you will notice that I have used both sliced
apples as well as fresh blackberries. To add fresh blackberries to this
recipe, toss them into the pan when you are about halfway through sautéing
the apples. You can make this popover using other fruits like sliced pears,
nectarines or peaches as well as raspberries, blueberries, pitted
cherries, or strawberries..
Preheat the oven to 425 degrees F (220 degrees
C) and place the rack in the center of the oven.
For Apples: In a large 9- or 10- inch
(23 or 25 cm) heavy nonstick ovenproof skillet melt
the butter. Add the sliced apples, sugar, and cinnamon and sautéed the
apples until tender.
For the Popover Batter: In your
food processor or blender place all the batter ingredients. Process for
about 45 - 60 seconds, scraping down the sides of the bowl as needed. Once
the batter is completely smooth, pour over the apples.
Bake for about 20 minutes or until the
popover is puffed and golden brown Do not open
the oven door until the end of the baking time or it may collapse. Serve
immediately with a dusting of c@ ÚXar and softly whipped cream.
Serves 4.
Sources:
Bauer, Michael and Irwin, Fran. The San
Francisco Chronicle Cookbook. San Francisco: Chronicle Books. 1997.
Sax, Richard. Classic Home Desserts.
New York: Houghton Mifflin Company. 1994.
Stern, Bonnie. Bonnie Stern's Essentials of Home Cooking.
Canada: Random House of Canada Limited. 2003.
Apples:
2
large Granny Smith Apples (about 1 lb. total), peeled, cored, and cut
into 1/4 inch slices
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