“If you’re looking for an easy-peasy treat with incredible bang for the buck, look no further than the always-delicious—and gorgeous—popover. Popovers take about 5 minutes to assemble (in a single bowl, with only a whisk and a spatula, thank you very much) and bake up tall and billowy in about 30 minutes. These particular popovers are, frankly, the best I’ve ever made (and I’ve made A LOT of popovers). They’re brushed with melted butter and rolled in cinnamon sugar post-bake, giving them all the freshly-fried-dough vibes. The Peach Compote is nonnegotiable and is the most perfect accompaniment to the warm, sweet, slightly eggy popovers—consider doubling it so you have leftovers. Popover pans make for a dramatically tall bake, but if you do not have one, you can also use regular muffin pans. Fill the cups of the pans two-thirds to three-fourths full and bake for about 30 minutes.” —Jessie Sheehan
Cinnamon-Sugar Popovers with Peach Compote
Ingredients
Popovers:
- 1⅓ cups (320 grams) whole milk, room temperature
- ¼ cup (57 grams) unsalted butter, melted and cooled slightly
- 4 large eggs (200 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1⅓ cups (167 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
Topping:
- ½ cup (100 grams) granulated sugar
- 2 teaspoons (4 grams) ground cinnamon
- ¼ cup (57 grams) unsalted butter, melted
- Peach Compote (recipe follows)
Instructions
- Preheat oven to 450°F (230°C). Place a 6-cup popover pan in oven to preheat.
- For popovers: In a large bowl, whisk together milk, melted butter, eggs, and vanilla until frothy, about 1 minute. Whisk in flour, sugar, and salt until batter is slightly lumpy, about 30 seconds.
- Carefully remove hot pan from oven, and spray with cooking spray. Divide batter among prepared cups.
- Bake for 12 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until tall, golden brown, and crisp, 15 to 20 minutes more, covering with foil to prevent excess browning, if necessary.
- Meanwhile, for topping: In a small bowl, whisk together sugar and cinnamon.
- Carefully remove hot popovers from pan. Brush melted butter onto popovers, and generously sprinkle with cinnamon sugar to coat. Serve immediately with Peach Compote.
Peach Compote
Ingredients
- 2 cups (285 grams) diced fresh peaches (see Note)
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (15 grams) fresh lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon (2 grams) vanilla extract
Instructions
- 1. In a small saucepan, bring peaches, sugar, lemon juice, and salt to a boil over medium-high heat, stirring just until sugar dissolves. Reduce heat to medium; cook, stirring frequently, for 10 minutes. Remove from heat, and stir in vanilla. Let cool completely, stirring occasionally, before serving.
