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Saturday, March 26, 2011

Popover with Apricot Jam

Whenever I want to make a last-minute dessert, I often turn to Jacques Pépin's Popover with Apricot Jam. The ingredients required for the dessert are usually found in my kitchen.

The dessert is quite simple to make: melt 3 tablespoon of butter in an oven-proof non-stick pan; mix half cup of flour with 2 tablespoon of sugar and a pinch of salt; then whisk in 2 eggs, half cup of milk, and 1/4 cup of sour cream (when I don't have it, I substitute with some yogurt); mix in the melted butter; pour the smooth batter back into the pan and bake at 400 degree F for around 20 minutes.

When the popover is done, warm some apricot jam in the microwave. Use a little cognac or some water (if the kids are eating) to thin the jam and spread onto the popover.

To make it look a bit fancier, I dust a bit of powdered sugar around the rim. Slice, serve and eat.

A warm and satisfying dessert, especially on a busy weekday.

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