Title: Vanilla tuile and fruit compote
 Categories: Baker
      Yield: 4 Servings
 
     10 oz Unsalted butter
  1 1/4 c  Granulated sugar
      1    Vanilla bean, scraped
      6    Egg whites (large AA)
      2 c  All-purpose flour
 
  In a standing mixer with paddle, cream butter and sugar until light
  and fluffy. Split and scrape vanilla bean into the mixture. *Do not
  use pod - only the seeds. Mix well and add whites and flour. Mix well
  and chill covered with plastic wrap, preferably overnight. *Use pod
  for compote.
  
  Fruit Compote: 1 cup dried cherries 1 cup dried figs 1 cup dried
  pears, sliced 1/2 cup dried currants or blueberries 2 cups dry white
  wine 1 vanilla bean pod
      1/2    cup granulated sugar
  
  Combine all ingredients in a heavy bottomed saucepan. Bring to a boil.
  Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool
  in pan. Remove all fruit and reduce sauce until syrup-like. Combine
  with fruit. Remove pod and set aside until ready to assemble.
  
  Baking: Spread about 1 teaspoon cold tuille batter thinly over
  stencils (professional or homemade) on greased back of cookie sheet.
  Place tuiles in 350 degree F oven. Tuiles will spread and cook
  rapidly. Therefore, test a few, one at a time, for appropriate
  thinness of batter and length of cooking time. If tuiles have spread
  too much, reduce amount of batter and make sure batter is spread
  evenly and thinly. Tuiles should be removed from oven when slightly
  golden. Let set for a few seconds on sheet before removing to rack
  for cooling.
  
  Assemble Napoleon by layering tuiles and fruit compote. Top with ice
  cream, frozen yogurt, or whipped cream.