This recipe is very easy and makes a very nice presentation. The texture is more like cake than danish, but it tasted very good. I couldn't make wells in the batter with a spoon, so I just put dollops of cream cheese on top of the batter and pressed an apricot slice into each, which worked out well. Be sure to count the number of apricot slices in the can before putting on the cream cheese, because several people said they had less than 15 (my can actually had 18, so I made 3 rows of 6). I added a teaspoon of almond extract to the cream cheese. I used light cream cheese and sour cream, and I'm sure no one could tell. My husband and son both immediately went back for seconds.

Reviewed On: May 9, 2012

I followed the recipe to a "T" and it came out great. It wasn't overly sweet and thickened up nicely. I served it over Italian cheesecake.

Reviewed On: May 7, 2012

Great recipe. My family really liked it. I used 4 large poblano peppers, which was just under a pound total. I only cooked it 50 minutes, and I could have probably taken it out of the oven after about 40 minutes, because it seemed slightly dry. Other than that, great recipe. Thanks, Chef John...another winner!

Reviewed On: May 5, 2012