| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sifted all-purpose flour |
| 1/3 |
c |
Sifted cake flour-not self-rising |
| 1/2 |
c |
Granulated white sugar |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 2 |
lg |
Eggs; lightly beaten |
| 1 |
ts |
Vanilla extract |
| 1 |
pn |
Nutmeg; grated |
| 1/2 |
c |
Blackberries or raspberries; (sprinkled with sugar if tart) |
| 1 |
sm |
Banana ; halved lengthwise then sliced into 1/4 inch pieces |
| 1 1/2 |
tb |
Light brown sugar or dark brown sugar |
| 1/4 |
ts |
Ground cinnamon |
INSTRUCTIONS
1. Heat oven to 425 degrees. Generously butter a 9-inch metal pie plate or
other shallow baking dish, including the rim, set aside.
2. Mix flours, sugar, and salt in a medium bowl, until free of lumps.
3. Whisk milk, eggs, and vanilla in a smaller bowl until smooth.
4. Make a well in dry ingredients and add liquid mixture. Whisk gently
until butter is just blended. A few lumps are fine.
5. Gently stir nutmeg into butter. Leaving a 1 -inch border around the
edge, distribute fruit evenly in prepared pan. Gently pour butter over
fruit. Mix brown sugar and cinnamon. Sprinkle over butter.
6. Bake 20 minutes. Lower heat to 350 degrees. Without opening oven door,
continue to bake until popover is puffed and golden, 15 to 20 minutes
longer. Cut into wedges and serve immediately.
Cook's Illustrated, Nov./Dec. 1992, Page 18. Credit: Richard Sax.
Nationality: USA Courses: dessert, breakfast Season:any Method: baked
Start to Finish 1 hour Preparation 5 minutes Attention 1 hour Finishing 5
minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : A pie-size, not-too-sweet popover with fruit, this dessert puffs up
crisp and golden on the surface, soft and eggy within. Not only a dessert,
this popover can stand in for a muffin at brunch or breakfast.
Recipe by: Cook's Illustrated, Nov./Dec. 1992, Page 18
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 20, 1998
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