Kaiserschmarrn with Pear and Cranberry Compote

HOBOKEN (WABC) -- Pilsener Haus is an authentic Beigarten with upwards of 70 beers in the heart of Hoboken.

The menu is Austro-Hungarian. So sure you can get your sausages and pretzles, but chef Thomas Ferlesch also serves up schnitzel, sauerbraten, chicken paprikash and even scallops. For dessert try the Kaiserschmarrn (recipe below).

Come with family or friends. There's room for 400 people at Pilsener Haus.

For more information: www.pilsenerhaus.com

Recipe: Kaiserschmarrn with Pear and Cranberry Compote

Yield: 6 servings

INGREDIENTS

For the compote: 4 pears peeled, cored and sliced into wedges
½ cup cranberries
1 cup granulated sugar (add more if you like it sweeter)
Water, to cover fruit
1 Tbsp lemon juice

For the pancake: 2 oz golden raisins
1 Tbsp rum
8 eggs, separated
2 cups whole milk
1 tsp vanilla extract
2 cups all-purpose flour
¼ cup sugar
Pinch of salt
8 oz unsalted butter
Powdered sugar for garnish

METHOD

Pear and cranberry compote:

Combine the pear wedges, cranberries, sugar and water in a medium saucepan over medium heat. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until the fruit is tender. Remove from heat and stir in lemon juice. Cool and set aside until serving time.

The "Pan" cake:

Pre-heat oven to 350 degrees.

Soak raisins in rum until plump, about 20 minutes. Strain raisins and set aside. In a large bowl, whisk the egg yolks with the vanilla. Add milk and flour, a little at a time to avoid lumps. Whisk until smooth.

In a separate bowl, beat the egg whites with the salt until soft peaks form. Slowly add the granulated sugar and continue to beat until the whites are glossy. Fold the whites into the batter until no streaks remain.

In a large, oven-safe saute pan, melt 4 oz butter and add the batter and raisins. Move pan into the oven and bake for about 10 minutes until the pancake is golden brown and cooked through.

Using a wooden or heatproof plastic spatula, cut the pancake in the skillet into 2- inch squares. Place the saute pan back stove over medium heat. Dot the pancake with the remaining 4oz of butter and sprinkle with the 1/3 cup of sugar. Cook, tossing, until the pancake is caramelized, about 5 minutes.

To Serve

Serve the Kaiserschmarrn immediately with the compote on the side. Dust with powdered sugar and enjoy

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recipe, hoboken, new jersey, neighborhood eats, lauren glassberg

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