Upside down popovers with apricot jam

A wonderful treat for breakfast. They were delicious! Here topped with homemade apricot jam, and for my little four year-old, I placed a spoon full of Nutella!

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Upside down popovers

This is very easy to make even without a popover baking pan. I just made them in a muffin baking pan, turned them upside down as soon was they were done, and filled them as you see in the photo.

1- In a large bowl mix one cup of sifted flour, one pinch of salt, one cup of cold milk and three eggs. Once it is mixed add two tablespoons of melted butter (almost 30 gr) and mix again.
2- Place in a muffin baking pan, the consistency will be rather liquid. I used little paper cups but if you have a high quality non-stick pan, you don’t need to.
3- Bake for 40 to 45 minutes in a 160 degree C. oven.
4- As noted, take them out of the pan as soon as they are done (careful they are very hot), turn them upside down and fill them with whatever makes you happy!

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Apricot jam

1- For one kilogram of apricot: wash the apricots, cut them in half and take away the pits, then cut each half one more time.
2- In a large pot, place the apricots along with 800 gr of sugar.
3- Place on medium heat until it starts to boil. During that time, mix gently so that the sugar does not stick to the bottom of the pot.
4- Bring down the heat to very low and let it simmer for about 35 minutes. Mix very gently about three times during the process.
5- Once it is done, immediately place the jam in tightly closed glass containers. Let it cool down then place in the fridge. The jam is ready 24 hours later.

Tips for making jam:
– Never add water.
– Do not mix excessively during cooking or the jam may come out too liquid and the pieces of fruit could disintegrate.
– To know if it is done, place a few drops of the jam on a plate and tilt it. If the liquid runs, it is not done.
– To prepare a glass jam container: simply pour boiling water in the container and rinse with that water. Then place it open side up until it dries. The cover should preferably be made of glass.
– Use a disposable cloth to clean the rim of the container after filling it with jam. Do not use a wet reusable cloth as it could encourage the formation of bacteria.
– Jam made this way can stay up to six months in the fridge.

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