3 tablespoons butter or margarine, divided
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
Apple Cranberry Filling:
1/2 cup dried cranberries or raisins
1 package (3 ounces) vanilla cook and serve pudding and pie filling (not instant)
1 teaspoon cinnamon
4 firm, red baking apples such as Jonathan
1/4 cup sliced almonds, toasted (see Cook’s Tip)
Vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 450ºF.
For popover puff, place butter in small micro-cooker; microwave, covered, on HIGH 30 seconds or until melted.
Measure 1 tablespoon of the butter into bottom of deep dish pan; brush over bottom only.
In a bowl, combine remaining butter, milk and eggs using whisk.
In small bowl, stir together flour and salt.
Add flour mixture to egg mixture; whisk 1 minute or until smooth.
Pour batter into baker.
Bake 20 minutes at 450ºF then Reduce oven temperature to 350ºF; continue baking 10-15 minutes or until puffed and golden brown.
Meanwhile, prepare apple cranberry filling.
Zest orange to measure 1 tablespoon zest.
Juice orange; add enough water to juice to measure 1 cup.
In large micro-cooker, combine orange zest, orange juice, cranberries, pudding mix and cinnamon; mix well.
Core and slice apples, leaving peel on.
Cut apples in half and separate slices into pudding mixture. Microwave, covered, on HIGH 4 minutes; stir gently.
Continue microwaving 4-5 minutes or until glaze is thickened and clear; stir gently to evenly coat apples with glaze.
Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell.
If necessary, use paring knife to cut around sides of puff to loosen from baker. Spoon filling into center of puff.
Sprinkle toasted almonds around edges of filling.
Sprinkle entire puff with powdered sugar.
Slice and serve.
If desired, serve with ice cream or whipped topping.