Yield: 6 Servings
|⅔ cup||Sifted all-purpose flour|
|⅓ cup||Sifted cake flour-not self-rising|
|½ cup||Granulated white sugar|
|2 larges||Eggs; lightly beaten|
|1 teaspoon||Vanilla extract|
|1 pinch||Nutmeg; grated|
|½ cup||Blackberries or raspberries; (sprinkled with sugar if tart)|
|1 small||Banana ; halved lengthwise then sliced into 1/4 inch pieces|
|1½ tablespoon||Light brown sugar or dark brown sugar|
|¼ teaspoon||Ground cinnamon|
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@...> on Mar 20, 1998