Instructions

• To make the compote, dice the peaches and combine them with the sugar, lemon juice and salt in a small saucepan.
• Cook on medium high heat until bubbling.
• Lower the heat to medium and continue cooking for about 10 minutes, stirring frequently.
• Off the heat, stir in the vanilla and transfer to a small bowl.
• Refrigerate, stirring occasionally, while you prepare the popovers.
• Place a 6-cup popover pan or a 12-cup muffin tin in the oven and preheat it to 425°F.
• Whisk the eggs, milk, oil and vanilla in a large bowl blend until frothy, about a minute.
• Whisk in the flour, sugar and salt for about 30 seconds.
• The batter will be a little lumpy, which is fine.
• Remove the hot pan from the oven and carefully grease with non-stick cooking spray.
• Evenly divide the batter amongst the cups.
• Bake for about 30 minutes, if using a popover pan and 25 minutes if using a muffin tin.
• Do not open the oven for the entire baking time.
• The popovers will be quite tall and bronzed when they are done, and the outsides will be crispy.
• While the popovers bake whisk together the sugar and cinnamon in a small shallow bowl and place the melted butter in another small bowl.
• Carefully remove the popovers from the pan using your fingers–if they resist, run a paring knife around the edges of each one.
• Brush each popover with the melted butter and roll in the cinnamon sugar–this may prove tricky due to the size of the popovers, so using a spoon to sprinkle the mixture over the popovers might prove easier.
• Serve immediately with peach compote on the side.