Belgian pear and apple popover

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Are you looking for an original dish for your breakfast or brunch? Then these fluffy Belgian pastries are definitely worth a try! These popovers are also perfect for an afternoon tea!

Ingredients for 20 popovers:

  • 475 ml whole milk
  • 2 el unsalted butter
  • 255 g flour
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoon fine salt
  • 1 1/2 teaspoon black pepper
  • 5 eggs room temperature
  • 20 g poppy seeds
  • 20 g sesame seeds

For the compote of apples and pears:

  • 2 apples
  • 2 pears
  • 200 g dried or fresh abricotes
  • 100 ml water
  • 1 staranise
  • 1 cinnamon stick
  • 1 vanilla stick
  • Additional supplies: baking tins


Preheat oven to 220°C and grease the baking tins with a little bit of butter. Add the milk and butter together in a saucepan and heat them over low heat to max. 45°C. Remove it from heat and set aside.

Take a mixing bowl and strain the flour into it. Add the baking powder, salt and pepper. In another mixing bowl mix the eggs for several minutes until you get a nice yellow frothy mass.

Pour the milk into a trickle near the eggs while mixing at a lower setting. Now also add spoon per spoon the flour mixture and mix for another minute..

In the meantime, heat the molds in the oven for about 3 minutes. Remove them from the oven and fill them for 2/3rd with the mixture. Sprinkle a little seeds over it. Now lower the temperature of the oven to 200°C and bake the popovers for 30 to 45 minutes.

Meanwhile, make the compote: Peel the apples and pears and cut them into “brunoise” (small cubes). Also chop the apricots fine. Put everything together in a saucepan and add the water, star anise and cinnamon stick. Cut the vanilla pod lengthwise into 2 and add.

Take a sheet of parchment paper and cut out a circle the size of the saucepan. Cover the whole thing with it. Let the fruit soften over a low heat. Check regularly and add water if necessary, add a little moisture (water). Remove the popovers from the oven and serve them with the lukewarm compote.

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