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Ingredients

For the compote:

• 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

For the pancake:

• 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

Description

Food Network Invites You To Try This Souffle Pancake With Apple-Pear Compote Recipe From Food Network Magazine.

Food Network