Raspberry Peach Cardamom Popovers
I love the flavor of cardamom. I’d never purchased it before my very first Daring Bakers Challenge – which was Danish Braids back in the summer of 2008. The recipe called for cardamom (just a bit), but the cost of a bottle was to me, exorbitant. $9. NINE dollars for a bottle of spice at the local grocery.
I bought it anyway, and promptly fell in love.
Since then, I’ve found that buying spices online is a much smarter method, or, buying from my local natural/organic grocer saves a lot of money. If you live near an Amish community, they have fabulous markets full of spices and other baking goods that are like field trips for me…I could go and stay all day. Yes, really.
Cardamom adds a subtle yet indescribable richness to baked goods – something your non-baking friends are likely to use, thus, making you a rockstar. That’s really all you need to know.
Use it.
On to the main stars of the show…the peaches and raspberries. These two fruits play so well together. I used a yellow peach (so much more flavor) and red raspberries (great flavor, great color). A hint of orange zest and juice and you’ve got a full on breakfast experience.
Springtime in a popover.
Raspberry Peach Cardamom Popovers
Rating: 5
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 souffle cups, or 6 large/12 mini popovers
Ingredients
3 eggs
1 cup milk
1 cup All Purpose Flour
5 Tbsps sugar
1/2 orange, juice and zest of
1/4 teaspoon cardamom
pinch salt
2 teaspoons vanilla
3 Tablespoons Butter
1/2 cup mixed berries
1 small peach, peeled and chopped
Instructions
Preheat oven to 375F. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly. I used 4 souffle cups.) 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, zest, juice, and sugar, then whisk in the flour and cardamom. Pour the batter into the butter filled cups, then evenly add a few berries and peaches to each cup. Return to oven for 5 minutes, then reduce the temperature to 350 and continue to bake for another 20 minutes. Drizzle with your favorite syrup, or cream cheese icing. Serve and enjoy!
In the above recipe, I listed sugar. Most of you will likely take that route. However, I also made a batch of these same popovers using the brand new Truvia Baking Blend, just as a test. Instead of 5 tablespoons sugar, I used a scant 3 tablespoons of the Truvia Baking Blend.
No one noticed.
Actually, not even me. I literally forgot that I had used the Truvia. Quite an accomplishment for a sweetener that comes in at 75% fewer calories per serving than sugar. Normally, I’m not a fan of anything but sugar, especially for baking. But Truvia Baking Blend acts just like sugar – it even browns! I intend to give it a shot in my next batch of my favorite chocolate chip cookies, and now that Gilda, my new KitchenAid range, has been installed (yay!), I can get back to baking on a grand scale! I’ll let you know how it holds up in a cookie, but if it behaves like it did in these popovers, we’ve got a winner!
I hope you all have a great rest of the week!
