Caramelized Fruit and Buttermilk Corn Cakes

This was a brunch inspired by the fact that I had a huge mound of fruit that I didn't know what to do with and buttermilk in the fridge that needed also to be eaten. However, it turned out FABULOUSLY and is quite easy to make! I suggest making the fruit first and while it is cooking, starting on the pancakes.

I love my griddle
This was just what I needed
On a cold morning.

Caramelized Fruit

• 1/2 to 3/4 lb of fruit, fresh (I used two apples and a pear)
• 1-2 Tsp unsalted butter (I misread it as tablespoons, and used a full two)
• 1 Tbsp vinegar (I used pomegranate balsalmic, though raspberry, cider or balsalmic will do)
• 3/4 to 1 tsp sugar
• Orange juice (up to 1/4 cup)
• Squeezable lemon or lime wedges

1. Chop the fruit in thick slices.
2. Place a medium-sized skillet over medium heat for about a minute. Add the butter, and when it melts, swirl to coat the pan.
3. Reduce the heat to medium-low. Place the fruit, skin side down, in the melted butter, and cook for about 5 minutes, or until it softens slightly.
4. Turn the fruit over, and press it down gently. Drizzle with the vinegar, and cook on the second side for about 3 minutes, or until tender. Sprinkle the sugar over the top, and continue to cook just until the sugar melts.
5. Remove the pan from the heat and transfer the fruit to a plate with a rim. Any sauce that comes out of the pan easily can be spooned over the fruit.
6. Pour the orange juice into the pan, mixing to dissolve the remaining sauce. Spoon this over the fruit and serve hot or warm with squeezable citrus wedges.

Buttermilk Corn Cakes

• 1/4 cup cornmeal
• 1/4 cup unbleached all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 Tbsp sugar
• 1/2 cup buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 Tbsp unsalted butter, melted
• Nonstick spray

1. Combine all dry ingredients in a medium-sized bowl.
2. Measure the buttermilk into a 2 cup liquid measure. Add the egg, and beat gently with a fork or small whisk until thoroughly combined. Beat in the vanilla.
3. Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
4. Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
5. Cook the pancakes for 3 - 4 minutes on the first side, or until really golden on the bottom. The second side will go a little faster; 2 - 3 minutes will usually do it, depending on the heat.
6. Serve immediately with topping.