CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE

Cornmeal Waffles with Apricot-Cherry Compote image

Yield makes 6

Number Of Ingredients 20

Previous Next

8 ounces crème fraîche
1/4 cup confectioners' sugar
1 1/4 cups all-purpose flour
3/4 cup coarse yellow cornmeal
3 tablespoons plus 1 teaspoon granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 1/2 cups low-fat buttermilk
1/2 teaspoon pure vanilla extract
1/3 cup vegetable oil
5 tablespoons unsalted butter, melted
Apricot-Cherry Compote (recipe follows)
Apricot-Cherry Compote
1 pound apricots, quartered
1 cup sugar
2 teaspoons fresh lemon juice
Pinch of salt
1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)
(makes about 3 cups)

Steps:

Whisk together crème fraîche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.
Apricot-Cherry Compote
Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.