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Vanilla Waffles with Ginger-Peach Compote & Maple Whipped Cream

by in Mar 2012

Total Time: 60

Yield: 6 servings

Mix Cafe & Bakery, 55 Church St., Jeffersonville, VT. 802-644-6371; themixcafevt.com

For the waffles:

Ingredients:

  • 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:

Ingredients:

  • 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:

Ingredients:

  • 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.
Updated Wednesday, February 8th, 2012
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