Souffle Pancake With Apple Pear Compote
Ingredients
- 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
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