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Citrus Popovers & Tropical Chutney

An architecturally stunning weekend pastry. Airy, steam-leavened popovers scented with fresh lemon zest, served alongside a deeply concentrated, sweet and spicy scratch-made tropical fruit chutney.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Ingredients Method

Ingredients
  

The Tropical Chutney
  • ¼ cup red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cloves
  • 1 ½ cups fresh pineapple cut into ½-inch cubes
  • 1 large mango peeled, pitted, and cut into ½-inch cubes (about 1 ½ cups)
  • 1 cup fresh papaya cut into ½-inch cubes
  • 1- inch piece fresh ginger peeled and grated (about 1 tablespoon)
  • 1 small jalapeno pepper seeded, veins removed, and diced (about 1 tablespoon)
  • 1 large garlic clove peeled and minced (about 1 tablespoon)
  • ½ teaspoon sea salt
  • ½ teaspoon ground white pepper
  • 1 whole cinnamon stick
  • 1 bay leaf
The Citrus Popovers
  • 1 ½ cups unbleached all-purpose flour
  • ½ teaspoon table salt
  • ¼ teaspoon ground cinnamon
  • 3 large eggs
  • 1 ½ cups milk
  • 2 tablespoons unsalted butter melted
  • Zest of 1 medium lemon about 2 teaspoons
  • Vegetable oil spray for the pan

Method
 

Simmer the Chutney
  1. In a heavy-bottomed saucepan, combine the red wine vinegar, honey, brown sugar, ground coriander, and ground cloves.
  2. Heat the mixture over medium-low heat, stirring until the sugars dissolve.
  3. Add the cubed pineapple, mango, and papaya to the saucepan.
  4. Stir in the grated fresh ginger, diced jalapeno, and minced garlic.
  5. Season the mixture with the sea salt and ground white pepper.
  6. Bury the whole cinnamon stick and the bay leaf deep into the fruit mixture.
  7. Simmer the chutney gently, stirring occasionally, until the fruit breaks down entirely and the excess liquid disappears, about 20 to 30 minutes.
  8. Remove the pan from the heat, discard the cinnamon stick and bay leaf, and allow the chutney to cool to room temperature before serving.
Prepare the Popover Batter
  1. Preheat the oven to a screaming hot 450°F.
  2. Adjust your oven rack to sit in the bottom third of the oven. (The popovers will puff up several inches, so they need vertical clearance).
  3. In a large mixing bowl, whisk together the all-purpose flour, salt, and ground cinnamon.
  4. In a separate medium bowl, vigorously whisk together the eggs, milk, melted butter, and fresh lemon zest.
  5. Pour the wet ingredients directly into the dry flour mixture.
  6. Whisk gently until the batter is just blended together. (Do not overmix; a few small lumps are perfectly fine).
Bake and Serve
  1. Liberally coat the inside of a specialized six-cup popover pan with vegetable oil spray and dust lightly with a pinch of flour.
  2. Pour the prepared batter evenly into the cups, filling each one about two-thirds to three-quarters full.
  3. Carefully transfer the pan to the hot oven.
  4. Bake undisturbed for 15 minutes. (Do not open the oven door, or the popovers will deflate).
  5. After 15 minutes, reduce the oven temperature to 350°F without opening the door.
  6. Continue baking until the popovers have fully popped and are deep golden brown and crusty, about 20 minutes more.
  7. Remove the popovers from the oven and immediately transfer them from the pan onto a wire cooling rack.
  8. Use the tip of a sharp paring knife to quickly puncture the side of each popover to let the trapped steam escape, ensuring they stay crisp.
  9. Serve immediately while piping hot, accompanied by a generous dollop of the tropical chutney on the side.