1 pint spiced apple rings or brandied fruit medley (if frozen, thaw and drain reserving syrup)
4 slightly beaten eggs
5 tbs butter or margarine
2/3 cup canned eggnog (milk may be substituted)
1/2 cup sliced almonds
2/3 cup all purpose flour
1 tbs granulated sugar
1/2 tsp salt
1 tsp lemon juice
1/4 tsp ground nutmeg
2 tsp cornstarch

Beat together eggs, eggnog, flour, salt and nutmeg. (There may be a few lumps)

In a 10 inch skillet with oven proof handle, melt 3 tbs margarine. Tilt skillet to coat bottom.

Pour in batter.

Sprinkle almonds and sugar over all. Do not cover entire surface. This concoction acts like a soufflé or Yorkshire, but it does not rise in areas weighed down by the nuts. It produces a lovely bumpy texture.

Bake in 425º oven for 15 to 20 minutes.

Meanwhile, drain fruit, reserving syrup. Add water to syrup to make 1/2 cup liquid.

In small saucepan combine reserved syrup, the remaining 2 tbs butter, the lemon juice and cornstarch. (Note if enough syrup exists it is wise to double the sauce)

Cook and stir until bubbly, stir in fruit. Heat.

Serve with pancake.