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Categories:
prunes black tea bags sugar salt vanilla bean lemon zest cognac cooking apples unsalted butter eggs salt flour orange zest orange juice almond confectioners
Viewed: 59 - Published at: 9 years agoIngredients
- 1 cup pitted prunes
- 4 black tea bags
- 1/2 cup sugar
- Pinch of salt
- 1 vanilla bean, split lengthwise and seeds scraped out
- 3 wide strips lemon zest
- 1/2 cup cognac or brandy
- 2 firm cooking apples (such as Fuji), peeled and cut into wedges
- 3 Bosc pears, peeled and cut into wedges
- 4 tablespoons unsalted butter
- 4 large eggs
- 1/2 teaspoon salt
- 3/4 cup half-and-half
- 3/4 cup all-purpose flour
- 1 teaspoon grated orange zest
- 2 tablespoons fresh orange juice
- 1/2 teaspoon almond extract
- Confectioners' sugar, for dusting
Method
- Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes.
- Discard the tea bags.
- Transfer the prunes and soaking liquid to a small saucepan.
- Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes.
- Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes.
- Transfer to a bowl and let cool.
- Cover and chill at least 2 hours or up to 1 week.
- Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat.
- Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat).
- Add the eggs, salt and half-and-half to the blender and blend.
- Add the flour and blend until smooth.
- Add the orange zest, orange juice and almond extract and blend.
- Heat the skillet with the reserved butter over medium-high heat; swirl to coat.
- Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes.
- Reheat the compote, if desired; discard the lemon zest and vanilla pod.
- Dust the pancake with confectioners' sugar; serve with the compote.
- Photograph by Con Poulos
