Waffles With Pear Cherry Compote Recipes

PEAR COMPOTE

Steps:

• Bring 1/2 cup dry white wine, 1/2 split vanilla bean, 1 star anise pod and a pinch each of salt and pepper to a simmer; cook until reduced by half, 4 minutes. Add 2 tablespoons sugar, 2 chopped peeled pears and 3 tablespoons water; simmer 8 more minutes. Add 1/4 teaspoon chopped thyme, increase the heat and simmer until syrupy, 1 to 4 minutes. Let cool.

CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE

Steps:

• Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
• Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
• Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.

WAFFLES WITH PEACH-BERRY COMPOTE

Steps:

• In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat. Add berries; cook and stir for 8-10 minutes or until thickened. , In a large bowl, combine the flours, flax, baking powder, baking soda and cinnamon. Combine the buttermilk, orange juice, oil and vanilla; stir into dry ingredients just until moistened. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with compote.

PEAR AND GINGER-TOPPED WAFFLES

Steps:

• In 1 1/2-quart saucepan, heat all topping ingredients except pears and raspberries over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 minute. Stir in pears; cook, stirring occasionally, until hot. Stir in raspberries; keep warm.
• Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.) In medium bowl, stir waffle ingredients with wire whisk or fork until blended.
• For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with topping.

WARM PEAR COMPOTE

Steps:

• Peel and core the pears and cut into eighths; set aside.
• In a medium-size saucepan, combine the brown sugar, cornstarch and cinnamon or allspice. Stir in the juice or fruit nectar and mix well. Place the pan on medium-high heat and cook the sauce, stirring, until the mixture is smooth. Add the pears and bring the sauce to a gentle boil.
• Reduce the heat to medium-low and continue cooking, stirring occasionally, for 15 - 20 minutes or until the pears are just tender, almost translucent, and the syrup is thick. Stir in the rum and butter and heat a few minutes longer.

CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE

Steps:

• Whisk together crème fraîche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
• Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
• Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.
• Apricot-Cherry Compote
• Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.