Souffle Pancake With Apple
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 see mulberry bags ds and pod, lemon zest mulberry bags 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 egg mulberry bags s, salt and half and half to the blender and blend. Add the mulberry bags 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.