Posted by: njbrown | September 18, 2012

Fruit Breakfast Puffs

Fruit Breakfast Puffs

I have always loved mystery books.  I read Sherlock Holmes before I read Nancy Drew, and when culinary mysteries became a genre, two of my favorite things (mysteries and food) were combined.  Unfortunately, most of these books have better plots than recipes, in my opinion.  However, Katherine Hall Page’s recent Body in the Gazebo included two recipes that seemed unusually promising.

For those who haven’t read Ms. Page’s books, her sleuth is Faith Fairchild, a New York City caterer of privileged background transplanted to a small town outside of Boston where her husband is a minister.  Faith’s big city roots figure prominently, as does her love for fashion.  The series features mysteries in a variety of settings, including Norway (The Body in the Fjord).

Fruit Breakfast Puffs (From The Body in the Gazebo by Katherine Hall Page)
Ms. Page notes that her character, Faith Fairchild, “adapted this recipe from a breakfast puff she had at the very charming Englishmen’s Bed and Breakfast in Cherryfield, Maine.”


  • 4-5 tablespoons unsalted butter, melted
  • 4 peach halves, fresh or canned, or pears, strawberries or other fruit – (I used nectarines – Nancy)
  • 4 large eggs
  • ¾ cup flour
  • ¼ cup white sugar
  • ¾ cup milk (whole, 2%, or 1%)
  • 3 tablespoons fresh orange juice
  • ¼ teaspoon  cinnamon – (my addition, Nancy) plus enough to sprinkle finished puffs
  • ¼ teaspoon allspice – (my addition, Nancy)


  1. Preheat the oven to 400 degrees.
  2. Cover the bottom of 4 large (approximately 4 inches in diameter) ovenproof ramekins with 3-4 tablespoons of the melted butter.
  3. Place the peach, or other fruit, on top and set aside.
  4. Whisk the eggs in a mixing bowl and add the flour, sugar, milk and orange juice, blending well.
  5. Add the reserved tablespoon of melted butter and mix well again.
  6. Divide the batter evenly among the ramekins and bake on a baking sheet for about 20 minutes or until puffed and golden.  Sprinkle with cinnamon.  Serve immediately.

“This is a very pretty presentation.  The batter puffs up nicely, almost like a popover.”



  1. This sounds wonderful Nancy! Kind of like your own individual fruit cobbler!

    • The surrounding batter bakes differently from anything I’ve made. She said it’s like a popover, but my distant memory of popovers is that they are crispier.

      Best wishes,


  2. Best coincidence ever! I have all these ingredients. These look AMAZING! Last night I ate an omelette with pear in it, and was remarking how much I enjoy fruit & eggs together. Thanks for this- definitely wanting to give it a try!

    • Definitely a coincidence! Hope you enjoy it.

      Best wishes,


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