Waffles with Fruit Compote
ready in 1 hr
- For Apple Cranberry Compote
- 1 cup Apple juice (or cider)
- 3 tablespoons light corn syrup
- 1 tablespoon pack brown sugar (generous)
- 4 tablespoons butter (divided)
- 2 Apple (peeled; cored and sliced)
- 1 cup fresh Cranberry (frozen can be substituted)
- 0.333 cup granulated sugar
For Apple Cranberry Compote:
In a small saucepan over medium-high heat, combine apple juice or cider, corn syrup and brown sugar, stirring constantly until the mixture begins to boil. Reduce heat and simmer until mixture is reduced by half, about 15 minutes. Add 1 1/2 tablespoons of butter, whisking until melted. Remove from heat; set aside.
In a large skillet over medium heat, melt 2 1/2 tablespoons butter. Add sliced apples and saute for about 2 to 3 minutes. Add cranberries and sugar, stirring until cranberries begin to burst. Stir in cider mixture and gently simmer compote until it reaches a thickened, syrupy consistency (about 6 to 7 minutes).
Preheat oven to 250º F (to keep waffles warm). Preheat waffle pan or iron.
In a large bowl, whisk dry ingredients together. In a separate bowl, whisk the egg yolk with the buttermilk and melted butter.
In a separate bowl, beat egg whites until stiff peaks form.
Slowly add the buttermilk mixture to the dry ingredients, mixing gently with a rubber spatula. Gently fold in the egg whites.
Spray waffle pan or iron with nonstick cooking spray. Pour or spread an appropriate amount of batter into each waffle mold. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 4 minutes.
Transfer cooked waffles to rack in oven to keep warm, do not layer. Repeat until all the batter has been used.
To serve; divide waffles among plates or bowls, place 1/4 cup compote on top of waffle and place second waffle on top of compote.