Cornmeal Waffles with Apricot-Cherry Compote

Name: Cornmeal Waffles with Apricot-Cherry Compote
Yield: makes 6
Ingredients: 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); 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)

January 26, 2012

Recipe information

Yield
makes 6

Ingredients

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)

Preparation

Step 1
Whisk together crème fraîche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).
Step 2
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.
Step 3
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
Step 4
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.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsWaffle American Cornmeal Flour Apricot Stone Fruit Fruit Cherry Main Breakfast Brunch Nut Free Vegetarian Cookbooks

Recipe information

Ingredients

Apricot-Cherry Compote

Preparation

Step 1

Step 2

Step 3

Apricot-Cherry Compote

Step 4

Recipe notes