Gingered Peach Popovers with White Chocolate Cream Cheese Drizzle


Guess who’s still without a functioning oven?


No, I’m not French. I’m too fat to be French. I do use Le Creuset, though, if that counts for anything.

But seriously, it’s beginning to get to me, this ovenless kitchen. I’m finding it difficult to get excited about new recipes, as it’s impossible to bring them to fruition. I’m finding it equally difficult to make dinner for the family, seeing as how a stovetop is pretty darned imperative to saute carrots, stirfry chicken, or make a pot of spaghetti.

Basically, it’s suckage.

I’ve made a lot of soup, thanks to my Westbend Versatility Slow Cooker. I’ve made a ton of grilled cheese, thanks to the Cuisinart Griddler. And I can still make popovers, albeit an unusual sized popover, in my Westbend Countertop Oven.

Thank goodness I have these things.

You and I both know I have a Popover Project to maintain, and come hell or high water, I am going to muster through.


This week’s installment comes in the not quite spring/not exactly winter variety. Gingered Peach Popovers with White Chocolate Cream Cheese Drizzle. The peaches call out for sunshine, the ginger warms you up. See? A little spring, a little winter. I don’t know about you, but this winter we’ve been having has been ridiculous.

The day I made these, 3-4 inches of snow fell, after a week of mild playground weather. The next day? Back to playground weather. It makes no sense, and I kind of wish it would just make up its mind. As long as it chooses spring.

Until then, I hope you’ll enjoy these popovers. I know we did!


Gingered Peach Popovers with White Chocolate Cream Cheese Drizzle

Rating: 5

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 3 cocottes or 6 large/12 mini popovers


3 eggs
1 cup milk
1 cup All Purpose Flour
4 Tbsps sugar
2 Tbsps brown sugar, packed
1/2 teaspoon ginger
pinch salt
2 teaspoons vanilla
3 Tablespoons Butter
Frozen peach slices, chopped


Preheat oven to 375. Divide the butter into the cups of your Pop Over Pan or in 3 Le Creuset Cocottes. (If you don’t own a popover pan, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
In medium bowl, beat the eggs with the milk, vanilla, ginger and sugars, then whisk in the flour. Pour the batter into the butter filled cups, then evenly add a few peach pieces to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20-23 minutes. Drizzle with White Chocolate Cream Cheese Glaze. Serve and enjoy!

For drizzle, soften about 2 tablespoons butter, 2 ounces of Philadelphia Cream Cheese White Chocolate Indulgence, a splash of milk and 1/3- 1/2 cup of powdered sugar. You can use an electric mixer if you want, or a strong whisk, or an egg beater works great. Just get it nice and creamy, then drizzle it on top of each plate of popovers. Enjoy!

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