TOASTED COCONUT WAFFLES WITH POACHED APRICOTS

TOASTED COCONUT WAFFLES WITH POACHED APRICOTS image

Yield 4 servings

Number Of Ingredients 13

2¼ cups water
1½ cups dried apricots
¼ cup plus 2 Tbsp. sugar
3 Tbsp. honey
2 tsp. vanilla extract
1½ cups canned sweetened coconut milk (from one 13-to-14 oz can)
6 Tbsp. (3/4 stick) butter, melted
2 large eggs
1 cup all purpose flour
1 Tbsp. baking powder
½ tsp. salt
½ cup sweetened flaked coconut, toasted
Nonstick vegetable oil spray

Steps:

Bring 2¼ cups water, apricots, ¼ cup sugar, and honey to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low. Simmer uncovered until apricots are tender, about 15 minutes. Using slotted spoon, transfer apricots to medium bowl. Boil syrup until thick enough to coat spoon and reduced to ½ cup, about 4 minutes. Pour syrup over apricots; stir in vanilla. Combine coconut milk, melted butter, and eggs in small bowl; whisk to blend. Whisk all purpose flour, baking powder, salt, and remaining 2 Tbsp. sugar in large bowl to blend. Whisk in coconut-milk mixture, then toasted coconut. Preheat oven to 250 F. Preheat waffle iron (medium heat). Spray waffle iron with nonstick spray. Working in batches, spoon batter onto hot waffle iron. Cook until waffle is brown and crisp, about 4 minutes. Transfer to baking sheet and place in oven to keep warm. Repeat with remaining batter. Divide waffles among 4 plates. Top with poached apricots and honey syrup and serve.