Waffles with Poached Pear and Cranberry

For Cranberry-Poached Pears:

Place pears in a saucepan so they fit snugly. Add just enough water to barely cover them. Add sugar, cinnamon stick, citrus peels, honey and lemon juice. Scrape the vanilla seeds into the pan, adding the pod for extra flavor. Bring to a rapid boil, gently stirring to dissolve the sugar. Reduce heat; gently simmer until pear are tender, about 10 minutes.

Add the fresh cranberries, and simmer for about 3 to 4 minutes. Cranberries should be soft but not mushy.

Use a large spoon to transfer the pears to a dish. Spoon the cranberries and syrup around the pears. Let cool for about 15 minutes. Cover, and refrigerate overnight.

Remove vanilla bean pod, cinnamon stick and citrus peels before serving. Pears may be served whole or cut in half. Transfer to plates and spoon cranberries and syrup on top of the pears.

For Waffles:

Preheat oven to 250º F (to keep waffles warm). Preheat waffle pan or iron.

In a large bowl, whisk together flour, almond flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, melted butter, eggs, and almond extract. Gradually whisk into flour mixture until just combined.

Coat hot waffle pan lightly with non-stick cooking spray. Pour batter into each waffle mold (about 1/2 cup).

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.