Thyme Popovers with Ginger Pear Butter

Thyme Popovers with Ginger Pear Butter

2

1 large egg

½ cup whole milk

½ cup flour

½ teaspoon salt

½ tablespoon unsalted butter

4 fresh thyme leaves

Ginger Pear Butter

1 pear

1½ tablespoon honey

8 tablespoon unsalted butter

¼ teaspoon of vanilla

½ teaspoon ground cinnamon

1 teaspoon freshly grated ginger

¼ teaspoon salt

2

1. In a medium bowl, whisk the egg and milk until well combined and frothy. 

2. Sift the flour and salt and then use a spatula to stir to just combined but still lumpy.

3. Slowly whisk in the butter. 

4. Continue whisking until the batter is completely smooth, about 30 seconds. 

5. Let the batter rest in the fridge for 1 hour.

6. Meanwhile, adjust the oven rack to the lowest position and preheat the oven to 450˚F. 

7. Pour a drop of vegetable oil into each of 8 mini-muffin tins and swirl the pan to coat the bottom of each cup. 

8. Place the pan in the oven and let it heat for 30 minutes.

9. 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.

10. Working as quickly as possible, fill each of the 8 muffin cups almost to the top and return the pan to the oven.

11. Bake for 15 minutes. 

12. Reduce the heat to 350˚F and bake another 5 to 8 minutes, until golden brown. 

13. 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.

14. Preheat the oven to 400˚F and line a baking sheet with foil.

15. Peel, quarter, and core the pear. 

16. Place the pear quarters on the prepared baking sheet and brush the tops with honey. 

17. Bake for 20 minutes, or until the pear is very tender.

18. Set aside and let cool slightly and then mash until no large lumps remain.

19. In a medium bowl, combine the butter, mashed pear, vanilla, cinnamon, ginger, and salt and stir until smooth. 

20. Cover and refrigerate for up to 1 week.