• Preheat the Oven to 400°F

Compote:

• It's best to start the Apple Compote first, since it takes a while to cook.
• Begin by dicing the apples. DON'T PEEL THEM! Just cut in half, remove the core, then cut into small chunks (about 1/2 inch or 1 cm chunks). If you have one of these apple slicer corer's, it goes fast. Set the apple aside.
• Begin the compote by making a caramel from the sugar.
• Sprinkle 4 tablespoons of sugar into a medium saucepan over low to medium heat. Don’t touch it, don’t stir it (you can shake it to level it off). Just let it slowly melt on the bottom of the pan. It should be melted, and starting to go gold. (If it burns, you might as well start over).
• Once the sugar is melted, add the apples, apple juice, cinnamon stick, cloves, and vanilla pod.
• Stir a few times, and let it cook uncovered until the apples get soft.
• This will take a good 20-25 minutes. Don't rush it. The flavors will develop with time.
• If you notice that the pan is getting dry, add a little more juice.
• It should look soft, but lumpy when it's done.
• Remove the cinnamon stick, cloves and vanilla pod before serving.

Kaiserschmarrn:

• You will need medium-large frying pan that can go into the oven. (Mine is a 12 inch pan with sloped sides, the bottom is 9 inches... but anything close should be fine)
• In a mixing bowl, combine the flour, 2 Tbl sugar, and milk. Stir.
• Crack the eggs into a small bowl, and give them a quick whisk to break up the yolks. (You aren't making scrambled eggs, you just want to break them up a bit before putting them into the batter.) BEFORE adding them to the batter... get the pan ready with the sugar and raisins.
• Make another caramel with the sugar. Just sprinkle the sugar into the pan, shake to level it, then set the pan over low-medium heat until it melts and starts to brown (this is tricky in a dark pan, so mainly look for melted sugar).
• Add the raisins and the butter, stir.
• Let them cook over low
• Now go back to the batter.
• Add the eggs to the flour/milk mixture.
• Whisk it so it just comes together. You want to smooth out any flour lumps... but you don't want the egg completely mixed in (this was confusing to me, but it helps with the rising).
• Move the raisins to the center of the pan
• Pour the batter in a circle around the raisins (not covering them)
• Then put the pan in the oven for 14 minutes.
• DON'T OPEN THE OVEN TO PEEK!
• After 14 minutes you can look... it should have risen up the sides a bit, and you want it to be golden brown (give it another minute or two if needed)
• Remove the pan from the oven (PLEASE remember the pan is REALLY HOT)
• Set it on a hot pad
• Now, take two spoons or two forks and rip the pancake apart.
• Put the bits on a plate (maybe in a circle around the edge)
• And now they are Kaiserschmarrn
• Sprinkle powdered sugar over the Kaiserschmarrn
• Then fill the center with the compote.
• Enjoy