For dinner last night, I made waffles on our ancient but sturdy second-hand Belgian waffle maker. Apparently, waffle irons have gotten bigger since that was made, because the recipe that the box said should make 4 came out as 8, so there were leftovers for breakfast this morning. Usually, I eat waffles with butter and jam or with peanut butter and honey, but today I wanted something more substantial. This is what I wound up with.
The fruit topping is 1 red pluot that I've had sitting in the fridge for almost a month (we won't even start on how scary it is to have fruit last a month like that) that needed eating and a handful of frozen cherries. The pluot was a little hard, a little bland and poorly ripened, and starting to dry out a bit in the fridge, so I chopped it into the pan and added a tablespoon of butter and a few tablespoons of brown sugar-- less than a quarter cup, just eyeballed in. I cooked it all together until the pluots had softened and the cherries had almost dissolved, and then dumped it on top of the toasted waffle.
Yum! Way better than the fresh pluot had been! It came out a little tart, a little plummy, just sweet enough (which is nowhere near as sweet as pancake syrup), and a little buttery. The pluots were tender without being mushy, and the sauce was almost like a home-made fruit syrup. I was going to add cinnamon and ginger, and didn't even have to-- there was enough flavor already. This combo would make a nice jam. I think it would work just as well with peaches, plums, nectarines, all cherries, pretty much any of the drupes. It'd be good with nuts. And I keep wanting to throw herbs in, but that will take more testing-- maybe fresh thyme? Basil? Anise would be good...
cheesecake bars with all the berries
9 hours ago