Step 1

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

Step 2

Place a 6-cup popover pan or a 12-cup muffin tin in the oven and preheat it to 425°F.

Step 3

Whisk the eggs, milk and oil 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

Step 4

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.

Step 5

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