APRICOT WAFFLES
A quick recipe that makes any breakfast special. Also nice as an evening snack or dessert (with a scoop of vanilla ice cream). Traditionally served with a sprinkling of powdered-sugar, brown sugar or whipped cream. Preparation time includes soaking time for the apricots.
Provided by FlemishMinx
Categories Breakfast
Time 30m
Yield 4 waffles
Number Of Ingredients 7
Steps:
- Soak the dried apricots in warm water for 15 minutes, then drain and pat dry.
- Cut in small pieces.
- Beat or whisk the butter, sugar and eggs together.
- Sift the flour and the baking powder together.
- Add the flour,the cream and the apricot pieces to the butter mixture.
- Stir till everything is well incorporated.
- Bake in an oiled waffle iron according to manufacturer's directions.
- Serve warm!
Nutrition Facts : Calories 396, Fat 27.1, SaturatedFat 16.1, Cholesterol 179.8, Sodium 244, Carbohydrate 32.8, Fiber 1.4, Sugar 11.9, Protein 6.7
CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE
This rendition of a breakfast favorite owes itssubstantial crunch to yellow cornmeal and its subtle tang to buttermilk. Warm, syrupy nectar from the fruit compote seeps into the wafflesfor a touch of sweetness. A dollop of creme fraiche blended with confectioners' sugar adds another layer of texture and taste.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 13
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.
APRICOT SAUCE
Steps:
- Put the apricot puree and water in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, stirring often with a heatproof rubber scraper, until reduced by half. Don't let this scorch.
- Cover with plastic wrap and chill for at least 2 hours before serving.
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