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Chunky Apple Popovers with Brown Sugar-Mascarpone Cream
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Katie Brown Celebrations
| These popovers are prettiest when they first come out of the oven, so try to serve them right away. Cream cheese is a great substitute for mascarpone. | |
| Filling: | |
| 2 Tb. | unsalted butter |
| 4 medium | apples, peeled, cored, and cut into 8 slices each |
| 1/2 c. | brown sugar |
| 1 tsp. | vanilla |
| Popovers: | |
| 2 | eggs |
| 1 c. | milk |
| 1 c. | flour |
| 1/2 tsp. | salt |
| 1 tsp. | sugar |
| 2 Tb. | unsalted butter, melted |
| Cream: | |
| 1 c. | mascarpone |
| 1 1/2 Tb. | brown sugar |
1. For the filling: melt butter in a medium saucepan over medium-high heat. Add apples, brown sugar, and cinnamon, and stir to coat. cook uncovered until apples are soft but not mushy, 20-25 minutes. Cool.
2. For the popovers: preheat oven to 425 degrees.
3. In a large bowl, whisk eggs and milk together. Add flour, salt, sugar, and butter, and continue to whisk until a smooth batter forms.
4. Grease a muffin tin and fill with 2-3 cooked apples slices per muffin cup. Place in the oven for 5 minutes to heat tin. Remove tin from oven and pour batter over apples to fill cups 3/4 of the way to the top.
5. Bake for 10 minutes at 425 degrees, then reduce temperature to 375 and continue to bake until popovers are golden brown, about 20 minutes.
6. For the cream: while popovers are baking, mix mascarpone and brown sugar. Refrigerate until needed.
7. When popovers are done, remove from tin. Serve with Brown Sugar-Mascarpone Cream.
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