Poppy Seed Waffles with Peaches
- For the peaches
- ½ handful mint
- 3 Peaches
- 2 tablespoons sugar
- 2 centiliters Peach liqueur
- 1 tablespoon Lime juice
For the peaches: Rinse the mint and chop finely. Blanch the peaches in boiling water, drain, rinse with cold water, and peel off the skins. Halve the peaches and remove the pits. Cut the flesh into small cubes. Mix the peaches with the mint, sugar, peach liqueur and lime juice and set aside.
For the waffles: Separate the eggs. Beat the egg whites with the salt until stiff. Beat the butter, sugar and vanilla sugar until creamy and then whisk in the egg yolks one by one. Mix the flour with poppy seeds and stir into the batter alternately with the milk. Fold the egg whites into the batter.
Brush a hot waffle iron with a little vegetable oil and pour in some batter. Continue cooking waffles until you have about 12 waffles and the batter is used up. Keep the cooked waffles warm.
To serve, place three waffles on each plate and top with the peaches. Dust with powdered sugar and serve.