1 Cup milk
1 Cup all-purpose flour
1/2 tsp Salt
1 Tbsp butter, melted
1 Tbsp canola oil
sugar to coat the halved cherries
1/4 Cup Dark Chocolate Balsamic or Traditional Balsamic Vinegar
Crack eggs into a mixing bowl, pour in the milk and whisk the liquid ingredients together, leave out the melted butter till later. Slowly add the flour and salt, and continue whisking until the ingredients are well combined. Add melted butter, mixing until dough is smooth. Cover dough with a clean kitchen towel and let rest for 30 min.
Preheat oven to 450°F. Oil 6 popover cups* with 1/2 tsp cooking oil. Use a pastry brush to fully coat the sides of each cup. Put the greased popover pan into the oven as it heats.
Pit the cherries and cut them in half. Put them in a medium mixing bowl and sprinkle with sugar, gently tossing until cherries are well sugared. Pour the balsamic vinegar over the fruit mixture and stir. (While the popovers are baking, keep stirring the fruit mixture occasionally.) By the time the popovers are ready, the sugar will be dissolved in the balsamic and the cherries will be coated in syrup. (For extra credit, mash the coated cherries, just a little bit, to make a juicier fruit mixture).
After the batter rests, remove the hot popover pan from the oven. Quickly pour the batter into each popover cup, distributing the batter evenly. Fill each cup about 3/4 full.
Put the pan back into the oven; bake for another 20 minutes. Lower the oven temperature to 350°F; bake an additional 15 minutes, or until the popovers are golden brown on top. Word to the wise: don’t open the oven door until you’re getting close to the end of the baking process. A quick temperature change with under-cooked popovers can make them collapse.
Gently open a warm popover. Spoon the sugared balsamic cherries inside, and dust with powdered sugar.
*You can also make these in a regular muffin pan if you don’t have a popover pan, it should fill up close to 10 of your muffin cups.
Adapted from a recipe on the elephantine blog.