Vanilla Waffles with Ginger-Peach Compote & Maple Whipped Cream
Total Time: 60
Yield: 6 servings
Mix Cafe & Bakery, 55 Church St., Jeffersonville, VT. 802-644-6371; themixcafevt.com
For the waffles:
- 1/2 cup milk
- 1-1/2 cups sour cream
- 2 large eggs
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher or sea salt
Instructions:Preheat a waffle iron, and, if needed, mist with nonstick spray. Preheat oven to 200°. In a medium-size bowl, whisk together milk, sour cream, eggs, melted butter, and vanilla extract. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add wet ingredients to dry, and stir until just blended; don't overmix. Working in batches, ladle batter into the hot waffle iron and cook until waffles are browned and the signal light goes off. Remove waffles, set on a platter, and transfer to the oven to keep warm while you cook the remaining waffles.
For the compote:
- 3 cups sliced peaches (fresh or frozen)
- 1/2 cup thinly sliced crystalized ginger
- 1/2 cup granulated sugar
Instructions:Meanwhile, in a large saucepan, combine peaches, ginger, and sugar over medium heat. Cook, stirring often, until fruit is tender, about 8 minutes for fresh, 10 for frozen. Remove from heat and set aside.
For the whipped cream:
- 1 cup heavy cream
- 3 tablespoons maple syrup
Instructions:Now make the whipped cream: Using a standing or hand-held mixer, beat cream and maple syrup on high speed until medium peaks form.
Serve waffles with compote and whipped cream.