Here, as promised, is the recipe of the month for January: Sweet Breakfast Popovers. Guests at the Carolina Bed & Breakfast may recognize these as Wimbledon Popovers. So what are they really? Wimbledon Popovers are sweet breakfast popovers which are served with a mixture of summer berries reminiscent of the “Summer Pudding” which is a favorite treat in the UK and is often served in the hospitality tents at Wimbledon. Since I served these in January when summer berries are not available locally, I topped them with a Pear and Cranberry Compote in a Ginger Syrup. They are a relatively light main course so I usually start the meal with a yogurt based Vanilla Panna Cotta. You will find the recipe for the panna cotta in my cookbook, Our Family Table (available on Amazon or from the Carolina Bed & Breakfast Website).
Sweet Breakfast Popovers with Pear and Cranberry Compote
For the Compote:
1 cup sugar
1/2 cup water
1/2 cup blush wine
3 inch piece fresh ginger root
1 cup lightly packed fresh mint leaves
3 firmly rip pears
1/4 cup dried cranberries
Place water, sugar and wine in a medium saucepan. Thinly slice the ginger root (no need to peel) and add to the pan. Bring to a boil, stirring until the sugar is dissolved. Simmer for 5 minutes. Turn off the heat and add the mint leaves. Let cool in the pan. Once cool, strain the syrup and return it to the pan.
Peel and dice the pears and add to the syrup. Add the cranberries.
Can be prepared up to 24 hours in advance and stored in the refrigerator. Reheat gently to warm the fruit through before serving.
1 tbsp sugar
1/2 cup flour
1/2 cup milk
2 tbsp melted butter
1/2 tsp vanilla
1/4 tsp salt
Preheat the oven to 375 degrees
Spray or lightly grease a muffin tin.
Mix together all of the ingredients until they are well blended. (You can use a blender or an immersion blender for this). Place 3 tbsp of batter in each of 12 muffin cups. Place in preheated oven for 12-15 minutes. They will rise up in the tin and should be a light brown.
Remove the tin from the oven and let cool for 5 minutes before trying to remove the popovers. The popovers will deflate, forming a lovely little cup for your compote. They should release easily from the tin but if they stick a bit on the bottom, use a spoon to gently lift them out. Fill with the Ginger Pear Cranberry Compote and serve warm.
I serve two popovers per person and accompany them with some crispy bacon. They will keep in a warm oven for up to an hour before serving.
For “Wimbledon Popovers” substitute a mixture of fresh raspberries, blueberries, and sliced strawberries for the pears and cranberries.