Souffle Pancake With Apple-Pear Compote

Name: Souffle Pancake With Apple-Pear Compote
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons almond extract; 2 firm cooking apples (such as Fuji), peeled and cut into wedges; 4 black tea bags; 3 Bosc pears, peeled and cut into wedges; 118 milliliters cognac or brandy; 4 larges eggs; 177 milliliters all-purpose flour; 177 milliliters half-and-half; 3 wide strips lemon zest; 2 Tbsps fresh orange juice; 1 teaspoon grated orange zest; 237 milliliters pitted prunes; 1 teaspoons salt; 1 pinch Pinch of salt; 118 milliliters sugar; 4 Tbsps unsalted butter; 1 vanilla bean, split lengthwise and seeds scraped out

Souffle Pancake With Apple-Pear Compote is a Mediterranean recipe that serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 481 calories, 8g of protein, and 15g of fat. If you have eggs, cooking apples, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It works well as a breakfast. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags.

Ingredients you will need

Tea Bag

Compote

Prunes

Water

Transfer the prunes and soaking liquid to a small saucepan.

Ingredients you will need

Prunes

Equipment you will use

Sauce Pan

Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes.

Ingredients you will need

Lemon Zest

Vanilla

Cognac

Seeds

Sugar

Salt

Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes.

Ingredients you will need

Apple

Pear

Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week.

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Bowl

Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat).

Ingredients you will need

Butter

Equipment you will use

Blender

Frying Pan

Add the eggs, salt and half-and-half to the blender and blend.

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Egg

Salt

Equipment you will use

Blender

Add the flour and blend until smooth.

Ingredients you will need

All Purpose Flour

Add the orange zest, orange juice and almond extract and blend.

Ingredients you will need

Almond Extract

Orange Juice

Orange Zest

Heat the skillet with the reserved butter over medium-high heat; swirl to coat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Powdered Sugar