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Thyme Popovers With Ginger-Pear Butter
Blogger Camille Styles' thyme-flecked version of fluffy popovers is the perfect way to kick off Thanksgiving dinner.
👥 8 Servings👤 Camille Styles📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●pan
- ●oven
- ●measuring cup
- ●knife
- ●baking sheet
📝 Preparation Steps
1
In a medium bowl, whisk the egg and milk until well combined and frothy. Sift in the flour and salt and then use a spatula to stir to just combined but still lumpy.
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2
Slowly whisk in the butter. Continue whisking until the batter is completely smooth, about ⏱️ 30 seconds. Let the batter rest in the fridge for ⏱️ 1 hour.
3
Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. Place the pan in the oven and let it heat for ⏱️ 30 minutes.
4
Pour the batter into a container with a spout, such as a measuring cup, and then remove the pan from the oven and shut the door.
5
Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.
6
Bake for ⏱️ 15 minutes. Reduce the heat to 350˚F and bake another 5 to ⏱️ 8 minutes, until golden brown. To remove the popovers, invert the pan onto a cooling rack, carefully using a sharp knife to loosen any that might have stuck to the pan.
7
Preheat the oven to 400˚F and line a baking sheet with foil.
8
Peel, quarter, and core the pear. Place the pear quarters on the prepared baking sheet and brush the tops with maple syrup. Bake for ⏱️ 20 minutes, or until the pear is very tender.
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9
Set aside and let cool slightly and then mash until no large lumps remain.
10
In a medium bowl, combine the butter, mashed pear, cinnamon, ginger, and salt and stir until smooth. Cover and refrigerate for up to 1 week.
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