I’ve had so much fun with the popover pan I bought! Like a new clothing accessory, like earrings, I look at this unique baking implement and think about the many ways I can use it with cooking—it’s not just for popovers. I mean if that were the case, then it would not be used often! So, I’ve ‘boho’d’ the popover pan finding many applications for it from pasta to meat to pastries.
These peachy popovers are subtly sweet, the cake is dense and moist. The roasting and baking of the peach and blueberries with the cardamom sugar intensifies into a nectar of the Gods. I think you’ll love as much as I do! And, since it’s just so great, I’m sharing with ‘Weekend Potluck’ and Everyday Mom’s Meals Church Suppers–you’ll find more great recipes here!
Preheat oven to 350 then reduce to 325
What you need:
3 whole peaches, pitted, and each cut in half
1/3/ cup fresh blueberries
1 cup self-rising flour
¼ cup sugar
2 beaten eggs
¼ cup oil
¾ cup Greek yogurt
1/3 cup cream (or half and half)
1 tsp vanilla
½ tsp salt
1 tsp cardamom
3 tsp sugar
What you do:
Pit and cut cleaned peaches in halves and set aside. Set blueberries aside.
In a medium mixing bowl, combine flour, sugar, eggs and oil and blend well. Add next 4 ingredients, yogurt, vanilla. salt and cream, and blend.
In a small bowl, combine cardamom and sugar and set aside.
Coat well the insides of the popover pan. Place a paper cupcake holder in each and pat down well. (Note: This is optional. Next time I do this, I’m not going to use the holders.) Fill to about halfway each popover with batter. Place half of a peach on top, Sprinkle with the cardamom/sugar mixture, Place blueberries in the ‘pitted’ area of the peach. Sprinkle with the cardamom/sugar mixture.
Bake in preheated 350 oven for about 15 minutes then reduce oven to 325 and bake another 12-15 minutes. Remove and place on a rack and cool.
©2012 Alice D’Antoni Phillips Ally’s Kitchen