Belgian Buttermilk Almond Waffles With Cinnamon-Peach Compote

Recipe by Mom to all
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READY IN: 30mins
YIELD: 8 waffles
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For cinnamon peach compote:
  • Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.
  • Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.
  • For Waffles:
  • Put oven race in middle position and put a large metal cooling rack directly on it.
  • Preheat oven to 250°F and preheat waffle iron.
  • Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.
  • Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.
  • Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
  • Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.
  • Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.
  • NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
  • To serve:
  • Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.
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