Wednesday, May 04, 2005

Hazelnut Waffles with Pear Compote

Hazelnut Waffles with Pear Compote (Adapted from KAF Whole Grain Baking)

For the waffles

1 cup whole spelt flour
1/3 cup oat flour
1/2 cup hazelnuts, toasted and ground finely (I used my spice grinder since it was a small amount)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
1 to 1 1/2 cups buttermilk (you may need a little more or a little less)
1 teaspoon vanilla extract

For the compote
2 pears, peeled, cored and sliced
1/4 cup apple cider
2 tablespoons granulated sugar
2 teaspoons unsalted butter
1 teaspoon fresh grated ginger root
pinch of cinnamon
1 tablespoon Grand Marnier

To make the waffles

In a medium bowl, whisk together flours, ground hazelnuts, baking powder, salt and baking soda.

In another medium bowl, whisk together sugar, eggs, butter, buttermilk and vanilla until thoroughly combined. Pour wet ingredients into the dry and stir mixture together just until combined. Set the mixture aside to rest for 15 minutes while you make the Pear Compote.

Preheat waffle iron. When ready, add a scant 1/4 cupful of the batter per portion onto the iron plates. Cook until the steams stops coming from out the sides or until your iron says they are done - this should take anywhere from 2-5 minutes depending. If not serving immediately, transfer to a wire rack so they stay crisp. Serve with the warm compote.

Makes about 12 4" waffles

To make the compote

In a medium saucepan, add pears, cider, sugar, butter, ginger and cinnamon. Bring mixture to a simmer over medium heat - cook until the pears are tender and the liquid begins to thicken, about 7-10 minutes. Remove from the heat and gently mix in Grand Marnier.

Makes about 2 cups

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