 From The Elegant But Easy Cookbook by Marian Fox Burros and Lois Levine
(The original recipe was titled “Fruit Torte” and was baked in a 9” springform pan. Baked in an 8” cast iron skillet results in a pudgier, taller cake. I’ve swapped out the traditional Italian prune plums for a mix of purple plums, and replaced the all-purpose flour with white whole wheat and some finely ground almonds. The ladies Burros/Levine preferred a full cup of sugar in their recipe; I think ½ cup of sugar is sweet enough. I prefer cardamom to cinnamon, but feel free to make the cake your own.) Cake fills an 8” cast iron skillet Preheat the oven to 350 degrees F. ¾ cup white whole wheat flour 1 teaspoon baking powder pinch of salt ¼ cup finely ground almonds ½ cup unsalted butter, room temperature ½ cup sugar 2 eggs ½ teaspoon lemon zest ½ teaspoon almond extract ½ teaspoon vanilla extract 12 oz. plums, rinsed, halved, pits removed, each half sliced in eighths ½ teaspoon cardamom combined with 1 tablespoon sugar generous squeeze of lemon juice (1 or 2 teaspoons, depending on the sweetness of the plums) In a large bowl, whisk together the white whole wheat flour, baking powder, salt, and ground almonds. Cream the butter and sugar in a bowl. (I like to use a large mixing bowl and a hand-held electric mixer.) Add the eggs, one at a time, mixing until combined. Scrape down the bottom and sides of the bowl. Add the lemon zest, almond and vanilla extract. With the mixer on low, gradually add the flour/almond mixture, beating until well combined. In a medium bowl, place the plums slices and toss with the cardamom/sugar mixture and a generous squeeze of lemon juice. Scrape the batter into a lightly buttered/floured 8” cast iron skillet. Cover the batter with the sugared plum slices; the original recipe asks you to place the plums skin side up on top of the batter. As the torte bakes, the batter snuggles up around the fruit. I like to fan the plum slices over the batter; this boasts a little more plum on top. Either way, the cake bakes up beautifully. Place the skillet on the middle rack of the pre-heated 350 degree F oven. Bake for 45-50 minutes, until the cake tests clean with a skewer or small paring knife. Serve warm with whipped cream or ice cream, or yogurt with a drizzle of honey. Wrap any leftovers tightly in plastic wrap. The cake lasts for up to 3 days at room temperature.
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 (from Molly O’Neill and Chez Panisse)
Serves 6 to 8 For the berries- 4½ cups wild blueberries, rinsed, stems removed, patted dry on paper towels ⅓ cup sugar 1 tablespoon all-purpose flour ¼ teaspoon lemon zest For the dough- 1½ cups all-purpose flour ½ teaspoon kosher salt 1½ tablespoons sugar 2¼ teaspoons baking powder 6 tablespoons cold, unsalted butter cut into ½-inch pieces ¾ cup heavy cream, plus additional for serving, if desired Preheat the oven to 375 degrees F. Place the berries in a medium bowl, toss with the sugar and flour; set aside. In a large mixing bowl, mix the flour, salt, sugar, and baking powder. Cut in the butter until the mixture resembles coarse meal. Gradually add the cream and mix lightly, just until the dry ingredients are moistened and you have a soft dough. Gather the dough together and pat it into a circle about 8” in diameter and about ½” thick. Use a biscuit cutter to cut out eight 2½” circles. Place the blueberries in a 1½ quart baking dish or a pie plate measuring 9½ inches across x 2 inches deep. Arrange the circles of dough over the top of the berries. Bake on the middle rack of the preheated oven until the topping is golden and the juices bubble thickly around it, about 35 to 40 minutes. Let cool slightly. Serve warm with cream to pour on top, if desired. Cover and refrigerate any leftovers.  makes one 9" pie For the pie pastry- 1 tablespoon unsulphured molasses 2 tablespoons cold water 1½ cups white whole wheat flour ½ cup packed brown sugar 1 teaspoon ground ginger 1 teaspoon cinnamon ¼ teaspoon ground allspice ½ teaspoon kosher salt 1 teaspoon baking powder ½ cup (1 stick) unsalted cold butter, cut into 1/2” pieces In a small Pyrex measuring cup, mx the molasses with the cold water and place in the refrigerator. In a large bowl, whisk together the flour, brown sugar, ginger, cinnamon, allspice, salt, and baking powder. Add the cold butter pieces and use your fingertips to incorporate, squeezing the pieces and gently tossing the mixture until a dough comes together in pea-size pieces with some larger pieces. Retrieve the molasses/cold water mixture from the fridge and pour around the edge of the bowl. Use a fork to incorporate, gently tossing the dough. Lightly dust your hands with flour and gather the dough together shaping it into a disc. Wrap the dough in plastic wrap and refrigerate for at least one hour before rolling out. Roll out the dough on a lightly floured sheet of parchment paper into an even 13-inch circle, about ⅛ inch thick. Lightly flour the circle of dough, fold it into fourths, and transfer it to a 9” pie plate, placing the point of the dough in the center of the pie plate then unfolding the circle. Use your fingers to gently ease the dough (without stretching) to line the bottom and sides of the pie plate. Trim the dough so you have a 1” overhang; turn it under to form a standing rim then use your fingers to crimp the edge decoratively. Cover the bottom crust with plastic wrap and place the pie crust in the refrigerator. Prepare the crumble. For the crumble- 6 tablespoons unsalted butter, melted and cooled ⅔ cup old-fashioned rolled oats ½ cup white whole wheat flour ⅓ cup packed brown sugar ⅓ cup granulated sugar ¼ teaspoon cinnamon ¼ teaspoons ground ginger pinch of allspice ¼ teaspoon kosher salt ¾ cup toasted almonds, coarsely chopped In the bowl of a standing mixer fitted with the paddle attachment, place the oats, flour, both sugars, cinnamon, ginger, allspice, salt and almonds. Mix on low speed until ingredients are combined. Drizzle in the cooled/melted butter, mixing just until crumbly. Do not over mix. Transfer the crumble to a small rimmed baking sheet, spreading it out evenly; it should be a mix of small and large clumps. Cover with plastic wrap and refrigerate while you prepare the filling. For the filling- (adapted from Jim Dodge) 7 fresh figs, rinsed, stemmed, halved, cut into eighths (2 cups of fruit) 4 medium nectarines, rinsed, halved, pitted, cut into ¾” pieces (4 cups of fruit) ¾ cup raspberries, lightly rinsed, patted dry on paper towel ½ cup sugar 1 teaspoon fresh orange juice 1 teaspoon fresh lemon juice ½ teaspoon lemon zest ½ teaspoon orange zest 2 tablespoons cornstarch ⅛ teaspoon almond extract Preheat the oven to 400 degrees F. In a medium bowl, whisk together the sugar, lemon zest, orange zest, cornstarch, and almond extract. Place the figs and nectarines in a large bowl. Toss with the orange and lemon juice. Add the sugar mixture to the fruit and using your hands or a bowl scraper, gently turn to combine. Retrieve the pie shell and the crumble from the fridge. Scrape the filling into the pie shell, dot with the raspberries and crumble the topping over the fruit. Cover the edges of the pie crust with strips of aluminum foil. Place the pie in the fridge (preferably the freezer if you have the room) for 15 minutes. Place the pie on a parchment lined baking sheet on the bottom rack of the oven. Bake at 400 degrees for 15 minutes then reduce the heat to 375 degrees F and bake the pie on the middle rack of the oven for an additional 50 minutes, covering the top of the pie with aluminum foil towards the last 15 minutes to prevent the crumble from getting a touch too brown. The pie is ready when it bubbles thickly around the edges and the center of the pie has puffed up a bit. (If you test the center of the pie using a small paring knife, when you remove the knife the juices on the knife should be hot. If they are lukewarm, give the pie an additional 5 or 10 minutes.) Carefully remove the pie from the oven and cool on a rack for at least 2 hours before slicing. Any leftovers can be wrapped in plastic and refrigerated for up to 5 days. (Covered and left at cool room temperature, the pie will keep for up to 3 days.)   makes ten 3½” hand pies For the Cornmeal Crust- 2 cups all-purpose flour ½ cup stone-ground cornmeal 1 teaspoon kosher salt 1 tablespoon granulated sugar ½ pound (2 sticks) cold unsalted butter, cut into ½ inch pieces 1 cup ice cold water combined with 2 tablespoons cider vinegar (you will not use all of this liquid) and ½ cup ice Place the ice cold water and cider vinegar in a Pyrex measuring cup with a handful of ice (about ½ cup) and refrigerate. In a large bowl, stir together the flour, cornmeal, salt, and sugar. Add the butter pieces, using your fingertips to coat the butter with the flour mixture. Use a pastry blender to cut the butter into the flour mixture, until you have mostly pea-sized pieces of butter with a few larger pieces. Retrieve the water/vinegar/ice from the refrigerator. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, tossing it with a fork to incorporate. Add 2 more tablespoons of the water mixture, tossing again, and then additional tablespoons (no more than 12 tablespoons total) until the dough begins to come together. (12 tablespoons of liquid seems to consistently be the correct amount. Depending on the weather, you may need a little more or less.) Gather the dough together, divide it in two discs, flatten them slightly, wrap in plastic wrap and refrigerate for at least 1 hour before rolling out. When ready to roll, retrieve one round of dough from the refrigerator, and let it soften just enough to facilitate rolling. Roll the dough on a lightly floured sheet of parchment paper, to a thickness of about ⅛ inch, approximately 13” in diameter. Use a 3¼” cutter to cut out 5 squares of dough; you can reroll scraps once, if needed. Slide the parchment sheet with the dough squares to a baking sheet. Cover with plastic wrap and refrigerate. Repeat with the second round of dough, then begin the filling. For the filling- Preheat the oven to 400 degrees F (so you don’t forget.) 2 cups total, diced peaches and nectarines (I don’t peel the nectarines, just the peaches) 1-2 tablespoons cooled honeyed bourbon caramel (depending on sweetness of the fruit) 1 tablespoon cornstarch pinch of freshly grated nutmeg pinch of ginger 2 teaspoons fresh lemon or fresh orange juice dash of orange bitters (optional) egg wash from 1 egg whisked with 1 teaspoon water or milk or cream coarse sanding sugar for sprinkling In a medium bowl, toss the diced fruit with the caramel, cornstarch, spices, juice, and bitters. Retrieve the dough squares from the fridge. Brush the edge of half of the squares with a thin border of egg wash. (The other squares will serve as the top of the hand pies.) Spoon one tablespoon of fruit (leaving most of the liquid behind) into the center of half of the squares. Cover each fruit-filled square with one solid square, pinching the edges to seal using a fork. Brush the top of the hand pies with egg wash and sprinkle with coarse sanding sugar. Place the pies on a parchment lined baking sheet, allowing a little breathing room between them, about 3/4 of an inch. Use a fork to prick a few holes in the top of each pie, so steam can escape as they bake. Return the hand pies to the refrigerator, or preferably to the freezer (if space allows) and let them get good and cold, at least 10 minutes in the freezer, at least 20 minutes in the fridge. This helps the pies hold their shape in the oven. Bake on the middle rack of the preheated oven for 18-20 minutes, until golden and the fruit softens. Serve with Honeyed Bourbon Caramel. Note about lattice tops: You can certainly top the pies with a lattice made from half of the dough squares. If you decide to do this, you have to cut the dough into ½ inch strips and chill them before assembling the pies. If you try to do this once you’ve placed the fruit on top of the bottom layer, the lattice will get soft and the fruit will seep into the bottom of the pie and you’ll be kicking yourself. It’s a little more fiddle, but the end results are pretty great. For the Honeyed Bourbon Caramel- makes approximately 1½ cups ⅓ cup honey ½ cup granulated sugar ½ cup heavy cream 2 tablespoons unsalted butter generous pinch of salt ½ teaspoon vanilla 2-3 teaspoons bourbon (depends on the day) In a heavy bottomed medium saucepan, combine the honey and sugar over medium heat, whisking only to dissolve the sugar. Bring to a simmer, carefully swirling the pan occasionally, until the mixture begins to bubble, (first big bubbles, then smaller bubbles) and turns from light brown to deeper amber. Tilt the pan if you see the mixture getting darker on one side. Remove the pan from the heat, carefully add the cream (mixture will spatter!) whisking to combine. Return to low heat briefly, allowing the sauce to thicken a bit. Remove from heat, add butter, salt, and vanilla, stirring until combined. Add bourbon. Let caramel cool in a heat-proof bowl, then refrigerate.   adapted from Claire Ptak
makes 8 (see note about freezing unbaked scones) 2 cups all-purpose flour 1½ cups white/whole wheat flour 1 tablespoon baking powder 1 teaspoon ground ginger ½ teaspoon finely grated, peeled fresh ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon kosher salt 7 oz. (1 stick plus 6 tablespoons) cold, unsalted butter, cut into small cubes 1 cup crystallized ginger, (4 ounces) finely chopped ¾ cup nonfat plain Greek yogurt 5 tablespoons unsulfured molasses 1 tablespoon honey 1 teaspoon finely grated orange zest ¼ cup turbinado sugar (Sugar in the Raw) ¾ cup (total) fresh cherries and plums, rinsed, pitted, diced egg wash made from 1 large egg, lightly beaten turbinado sugar for sprinkling Preheat the oven to 400 degrees F. In a large bowl, whisk together the flours, baking powder, ground ginger, fresh ginger, cinnamon, cloves, and salt. Add the butter, using your fingers to rub it into the dry ingredients until it forms pea-size crumbs. Add the crystallized ginger, using a fork to mix. In a medium bowl, whisk together the yogurt, molasses, honey, orange zest, and turbinado sugar. Add the molasses mixture to the flour/butter mixture, using a rubber spatula to gently combine the ingredients, just until the dough comes together. Fold in the diced fruit. Scrape the dough onto a lightly floured work surface, and pat into a 12” by 4” rectangle. Divide the dough into 4 equal rectangles, then cut each rectangle into 2 triangles. Place the scones on a parchment lined baking sheet and brush generously with the beaten egg. Sprinkle with turbinado sugar. Bake the scones in the preheated 400 degree F oven until golden and slightly firm, about 25 minutes. Serve warm with butter, honey, and jam. Any leftovers can be stored in an airtight tin for 2 days. Note: Unbaked scones can be wrapped in plastic wrap and frozen for up to 1 month. Bake from frozen, -don’t defrost!- allowing a little additional baking time.  (adapted from the Gold Medal Flour Cookbook and Matt Jennings) makes 13 fritters First prepare the Spicy Sugar- ¼ cup granulated sugar ¼ cup raw sugar 1 tablespoon cinnamon 1 teaspoon ground ginger ¼ teaspoon freshly ground nutmeg generous pinch cayenne generous pinch kosher salt In a medium bowl, combine the sugars and spices. Whisk well to combine. Set aside while you prepare the fritters. For the fritters- (I use a 3/4 oz. ice cream scoop to drop the batter in the oil) ½ cup cake flour ¼ cup Wondra instant flour 1 tablespoon packed dark brown sugar 1 teaspoon baking powder ¼ teaspoon kosher salt ⅓ cup buttermilk (I use Five Acre Farms) 1 egg 1½ teaspoons olive oil 1½ cups diced fresh peaches, drained in a fine mesh strainer then placed on paper towel to absorb excess moisture 3 cups canola oil, for frying In a large bowl, whisk together the cake flour, Wondra, brown sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, eggs, and olive oil until smooth. Add the wet ingredients to the dry ingredients, using a rubber scraper to combine. Fold in the diced peaches. Place a candy or deep-fry thermometer within reach. Line a baking sheet with a sheet of parchment paper and a thickness of paper towels. Heat the oil in a large, heavy bottomed pot, making sure the oil registers 350 degrees F before you begin frying the fritters. Using a 3/4 oz. ice cream scoop, carefully add spoonfuls of batter to the hot oil. Fry just until golden, turning the fritters once or twice so they fry evenly, about 5-6 minutes total. Make sure the oil returns to 350 degrees F before you add the next batch of fritters. Toss the warm fritters in the Spicy Sugar and serve at once.   from Yotam Ottolenghi Use plain or vanilla Arab-style sesame halvah for this rich cake. To serve as a dessert, have thick whipped cream alongside. Makes one 9” x 5” loaf. Method Preheat the oven to 350 degrees F/180 degrees C. Grease a 9” x 5” loaf pan with a little butter, and line the base and sides with parchment paper. For the topping- ¼ cup unsalted butter scant 1¼ cups walnuts, coarsely chopped 1 teaspoon ground cinnamon scant 3 tablespoons dark brown or muscovado sugar 6 oz. plain or vanilla Arab-style sesame halvah, broken into 1¼” pieces Put the butter in a small saucepan and place over low to medium heat. Melt, then let it sizzle for about 3 minutes until it's light brown and smells slightly nutty. Remove from the heat and set aside to cool. Once cool, mix the butter, walnuts and cinnamon together. Divide the mixture in half and stir the brown or muscovado sugar into one of the portions; you may need to use your hands to break up the sugar and spread it evenly throughout the nuts. Prepare the cake batter. For the cake batter- 6 tablespoons unsalted butter, room temperature (plus extra for greasing the pan) ½ cup superfine sugar 2 eggs, lightly whisked 1⅔ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ½ cup plus 1 tablespoon sour cream pinch salt In an electric mixer, cream the butter and sugar on a medium speed until light and fluffy, then add the eggs a little at a time until incorporated. Whisk together the flour, baking powder, baking soda and a pinch of salt. Add this to the batter alternating with the sour cream, in a couple of additions; be sure not to over mix. Spread half the batter onto the bottom of the prepared pan and evenly scatter the sugarless nut mixture over the batter. Dot the halva on top, then use a small cookie or ice cream scoop to drop the remaining batter over this. Use a small offset spatula to smooth the batter – the halva may drag a bit into the batter, but don't worry about that. Finally, sprinkle the sugary nuts on top. Bake in the pre-heated 350 degree F oven for 45-50 minutes, until a skewer inserted into the center comes out clean. Leave to cool for 20 minutes, then gently remove from the pan by lifting the parchment paper. Remove the parchment paper and leave the cake to cool completely on a wire rack before slicing. (Best to use a serrated knife.) Wrap any leftovers in plastic wrap or aluminum foil- they will keep for a day or two.   Roasted Cherries (from Stacey Adimando's PIATTI Cookbook)
1 tablespoon red wine vinegar 1 teaspoon extra-virgin olive oil 1 teaspoon honey ⅛ teaspoon kosher salt freshly ground black pepper 24 sweet red cherries Preheat the oven to 400 degrees F. In a medium bowl, combine vinegar, olive oil, honey, salt, and black pepper. Stir vinegar/oil mixture with a fork, then add the cherries, toss well to coat. Place the cherries on a parchment lined baking sheet, reserving the vinegar/oil mixture. Roast the cherries until juicy and the fruit has collapsed slightly, about 20 minutes. Remove from the oven and set aside to cool. Oven Roasted Nectarines Preheat the oven to 400 degrees F. 2 nectarines, (about 5 oz. each) rinsed, halved, pitted, sliced in quarters lengthwise 1 teaspoon olive oil 1 tablespoon honey Place the nectarine slices in a medium bowl, drizzle with the olive oil and honey, tossing to coat. Transfer the fruit to a parchment lined baking sheet. Bake for 15 minutes, just until tender. Remove from oven and set aside to cool. Olive Oil Cornmeal Cake (makes one 9” cake) (from Stacy Adimando's PIATTI Cookbook) 1 cup cornmeal 1 cup unbleached all-purpose flour 1½ tsp. kosher salt ½ tsp. baking powder ¼ tsp. baking soda 2 tablespoons toasted pine nuts (optional) 5 Tbsp. unsalted butter 5 Tbsp. fruity extra-virgin olive oil ⅓ cup sugar 1 Tbsp. plus 1 tsp. honey 3 large eggs ¼ tsp. pure vanilla extract ¾ cup whole milk ½ cup buttermilk For the garnish- 1 Tbsp. extra-virgin olive oil Fresh rosemary (2 Tbsp.), or crumbled chive flowers or fresh thyme Flaky sea salt Freshly ground black pepper (my black pepper cupboard was bare- I used pink peppercorns) Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. (If using the pine nuts, add them to the cornmeal mixture.) In a small saucepan over medium-low heat, melt 4 Tbsp. butter. Pour the butter into a large heat-proof bowl and let cool slightly. Add 4 Tbsp. of olive oil, the sugar, and honey. Whisk in the eggs and vanilla until incorporated. Whisk in the milk and buttermilk until incorporated. Gradually add the cornmeal mixture, stirring the batter with a spatula until mostly smooth. Place a 9” cake pan in the oven with the remaining 1 Tbsp. each of butter and olive oil in it. Once the butter melts, remove the pan and tilt it until the bottom and a little of the sides are greased. Stir the cornmeal batter well and pour it into the hot pan. Spread to fill evenly. Bake until a tester inserted into the center comes out clean, about 22-25 minutes. Garnish- 1 Tablespoon extra-virgin olive oil Fresh rosemary (about 2 Tablespoons) Freshly ground black pepper Flaky sea salt Roasted cherries and nectarines Brush the cake with the olive oil and sprinkle with the rosemary, a few grinds of black pepper, and a sprinkle of flaky sea salt. Serve the cake with the roasted fruit. Cover any leftover cake tightly with plastic wrap and place in an airtight container for up to 4 days. Cover and refrigerate any leftover fruit.  makes 1 cup ½ cup heavy cream 3 tablespoons unsalted butter, cut into small pieces ⅓ cup granulated sugar ⅓ cup dark brown sugar, firmly packed pinch of salt ½ cup strained Dutch-process cocoa powder Place the cream and butter in a heavy bottomed saucepan over moderate heat. Stir with a heat-resistant spatula until the better is melted and the cream just comes to a low boil. Add both sugars, stirring for a few minutes until they are completely dissolved. Reduce the heat. Add the salt and cocoa and stir briskly with a whisk until glossy and smooth. Remove from the heat. Serve immediately or cool and reheat in the top of a double boiler over hot water. Cover and refrigerate any leftovers. (Maida recommends storing the sauce in the refrigerator in a straight-sided jar or container that flares out at the top because the sauce becomes too firm when chilled.)   makes 18-20 depending upon the depth of your mini muffin pan (I use a heavy weight mini muffin pan- each opening measures 1” deep by 2¼” across.) It’s best to make the peach butter first so you can serve it alongside the popovers when they exit the oven. For the Honey Peach Butter- 1 large ripe peach, peeled, pitted, and diced 1 tablespoon fresh orange juice 2 teaspoons sugar 2 sticks (8 ounces) unsalted butter, cut into pieces ¼ teaspoon cardamom 1 teaspoon orange zest ⅛-¼ cup wild flower honey, depending upon your sweetness preference Place the peeled, pitted, and diced peach in a small heavy bottomed saucepan with the orange juice and sugar. Simmer until the peach softens and the orange juice and sugar become syrupy. Remove from the heat and transfer to a heatproof bowl to cool completely. (You can speed things along by placing the peach mixture in the fridge.) When the peach mixture is completely cool, place the butter pieces in the bowl of a food processor fitted with the blade attachment. Add the cardamom, orange zest, and honey processing just until smooth. Add the cooled peach mixture, pulsing just a few times to combine it with the butter. Transfer the peach butter to a serving bowl. Serve with piping hot popovers. Cover and refrigerate any leftover butter. For the Popovers- softened butter for greasing the pan(s) 2 eggs 1 cup whole milk ⅓ cup fresh corn kernels, lightly mashed with a fork 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup all-purpose flour ¼ cup cornmeal 2 tablespoons melted butter for the batter Preheat the oven to 425 degrees F. Butter a 2 dozen mini-cupcake pan (or two single dozen mini-cupcake pans) and place the pan(s) in the oven while you prepare the batter. In a large bowl, beat together the eggs, milk, and corn kernels. In a medium bowl, whisk together the sugar, salt, black pepper, flour, and cornmeal. Gradually add the dry ingredients to the egg mixture, whisking until the mixture is smooth. Whisk in the melted butter. Carefully remove the mini-cupcake pan(s) from the oven using oven mitts (remember-the pan is hot!) and fill the buttered mini-muffins cups almost to the top with batter. Bake for 10 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F and bake until puffed and golden brown, about 10 minutes more. DO NOT OPEN THE OVEN DOOR WHILE THEY’RE BAKING! Serve the popovers immediately with peach butter.  |
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