-
1
Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes.
-
2
Discard the tea bags.
-
3
Transfer the prunes and soaking liquid to a small saucepan.
-
4
Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes.
-
5
Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes.
-
6
Transfer to a bowl and let cool.
-
7
Cover and chill at least 2 hours or up to 1 week.
-
8
Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat.
-
9
Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat).
-
10
Add the eggs, salt and half-and-half to the blender and blend.
-
11
Add the flour and blend until smooth.
-
12
Add the orange zest, orange juice and almond extract and blend.
-
13
Heat the skillet with the reserved butter over medium-high heat; swirl to coat.
-
14
Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes.
-
15
Reheat the compote, if desired; discard the lemon zest and vanilla pod.
-
16
Dust the pancake with confectioners' sugar; serve with the compote.
-
17
Photograph by Con Poulos
