Waffles With Almond Cherry Sauce Food

WAFFLES WITH ALMOND CHERRY SAUCE RECIPE

Steps:

• Put the cherries and their juices in a saucepan. Blend the cornflour with 2tbsp cold water to make a paste and mix into the cherries along with a further 150ml water. Sprinkle with the sugar and then heat, stirring, until the sugar dissolves.
• Bring to the boil and cook for 1 min to thicken the sauce. Remove from the heat and allow to cool for 30 min if serving warm, or completely to serve cold.
• When ready to serve, mix the almond extract into the cherry sauce. Lightly toast the waffles as directed. Whip the cream until softly peaking; sift the icing sugar on top and carefully fold into the cream to sweeten it.
• To serve, put one or two waffles on each serving plate. Spoon over the warm or cold cherry sauce and serve with a dollop of the sweet whipped cream.

BLACK FOREST BELGIAN WAFFLES

Steps:

• Make the waffle batter: Whisk the flour, confectioners' sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it's OK if a few lumps remain).
• In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour.
• Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve.
• Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer's instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time.
• Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce.

BANANA & BLUEBERRY WAFFLES WITH CHERRY SAUCE

Steps:

• Cherry Sauce: Using a large pot combine sugar, almond extract, water and corn syrup.
• Bring to a boil over medium heat, stirring often.
• Next reduce the heat to a simmer and add the lime rind and cherries and simmer for 5 - 10 minutes longer.
• If you want a thicker sauce add 1 1/2 tsps of cornstarch and 3 tsps of water to a mug, whisk well to remove lumps.
• Add to hot cherry sauce bringing to a boil, cook until desired thickness is achieved.
• Cream Topping: In a large bowl whip sour cream and mascarpone cheese until a soft peak forms then gently mix into the whipped cream.
• Place covered in fridge until needed.
• Waffles: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a smaller bowl whisk together the buttermilk, 2% milk, mascarpone cheese and egg yolks.
• Next gently whisk the milk mixture into the flour mixture until just combined.
• Beat the egg whites until stiff. Gently fold into the waffle batter then add the blueberries and diced bananas.
• Brush hot waffle iron lightly with vegetable oil and pour batter into each waffle mold.
• Cook waffles according to manufacturer's instructions until golden (3 minutes).
• Place waffles in low oven in 1 layer to stay crisp.
• When ready to assemble, place waffle or waffles on plate, place a generous amount of topping in center of waffles and pour desired amount of cherry sauce over top and ENJOY.