October is both Cranberry AND Apple Month! So celebrate by creating an Apple Cranberry Popover Puff in your own kitchen today!
If you would like more information on apples,
Popover Puff
3 tbsp butter or margarine, divided
1 cup milk
6 eggs
1 cup all-purpose flour
1/2 tsp salt
Apple Cranberry Filling
1 orange
1/2 cup dried cranberries or raisins
1 pkg (3 oz) vanilla cook and serve pudding and pie filling (not instant)
1 tsp Korintje Cinnamon
4 firm, red baking apples, such as Jonathan Apples
1/4 cup sliced almonds, toasted (see Cook's Tip below)
Powderd Sugar
Vanilla Ice cream thawed or Frozen whipped Topping (optional)
Directions:
1. Preheat oven to 450 degrees F. For Popover Puff, melt butter in the microwave on HIGH for 30 seconds or until fully melted. Measure 1 tbsp of the butter into bottom of a Deep Dish Baker; then brush over bottom only using a Pastry Brush. In a batter bowl/mixing bowl, combine remaining butter, milk and eggs using a whisk. In a small batter bowl/mixing bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into Baker. Bake 20 minutes. Reduce oven temperature to 350 degrees F; continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare Apple Cranberry Filling. Using a Zester/Scorer, zest orange to measure 1 tbsp. Squeeze the juice from the orange. Add water to the juice to measure 1 cup. Place in a microwave safe bowl (or a Micro-Cooker) orange zest, orange juice, cranberries, pudding mix and cinnamon. Mix well. Core Apples. Then slice them into eights (cut into quarters and then cut quarter pieces in half). Seperate the slices into the pudding mixture. Microwave, coverd, on HIGH 4 minutes; stir gently. Continue Microwaving 4-5 minutes or until glaze is thickened and clear; stir gently to evenly coat apples with glaze.
3. Remove puff from oven to a cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use a Paring Knife to cut around sides of puff to loosen from the baker.
4. Spoon filling into the center of the puff. Sprinkle toasted almonds around edges of filling. Sprinkle entire puff with powdered sugar using. Slice and serve. If desired, serve with ice cream or Whipped topping.
Yield: 12 servings
Cooks Tip: Ground cinnamon can be substituted from the Korintje Cinnamon.
To toast almonds, spread them in a single layer over the bottom of a cookie sheet or stoneware piece. Bake at 350 degrees F for 10-12 minutes or until light golden brown. To cut off time, you can place the almonds in the oven during the last 10 minutes while puff is baking. Another option is to put the almonds in a nonstick frying pan and put them over medium heat until the edges are light golden brown.
Nutrients Per Serving: Calories 190, Total Fat 7g, Saturated Fat 3g, Cholesterol 115mg, Carbohydrate 28g, Protein 5g, Sodium 210mg, Fiber 2g.
2009 The Pampered Chef used under license. This recipe was developed and tested in The Pampered Chef Test Kitchens by professional home economists.
If you are interested in having this recipe emailed to you or would like more information about products that may be used to assist you in making this wonderful recipe, please email me at DanielleS.PC@gmail.com
