Tuesday, May 25, 2010

Sweet Popovers with Peaches

I love traditional pop-overs and my friend and guest Chef Gary Miller added to my love with his bread pudding rendition.   Here is a sweeter version that becomes the perfect vehicle for fresh peaches dusted with powder sugar.   Makes for a great weekend breakfast!

Sweet Popovers with Fresh Peaches

  • 3 large eggs at room temperature
  • 1 T brown sugar
  • 1 t orange zest
  • 1 1/4 C whole milk
  • 4 T butter, melted
  • 1 1/4 C all purpose flour
  • 1/2 t baking powder
  • 1/2 t salt
Directions:   Preheat your oven to 425 degrees. In a large bowl whisk the eggs with the sugar and orange zest. Add the milk and 3 T of melted butter. In a smaller bowl, combine the flour, baking powder and salt.   Mix the dry ingredients with the wet until only small lumps remain.

Brush the inside of a 12 cup muffin or popover tin with the remaining melted butter and place into the preheated oven for about 5 minutes until the butter browns slightly but does not burn. Carefully ladle the batter into each cup, filling about 1/2 full. Bake the popovers for 30 minutes or until they have risen and browned. I pull mine open and top with fresh sliced peaches and dust with powder sugar. Strawberries, raspberries or any other kind of fruit would work just as well.


Chef Dennis Littley said...

gorgeous pop overs!!! I love the peaches with them, a perfect combination of flavours!

Kimbra Kasch said...


Kristen said...

Those look wonderful!

Renée said...

Heavenly, anything with fresh peaches just out of the oven is a bit of heaven! Thanks for sharing your recipe.