From the Chef’sChoice Test Kitchen comes this delightful waffle recipe sure to put a smile on loved ones faces this holiday season. Enjoy!
Pumpkin Pecan Belgian Waffles With Fried Country Apples and Cinnamon Crème Anglaise
All you’ll need is an electric waffle maker and the following ingredients:
Ingredients
Waffle:
2 ½ cups flour
½ cup ground pecans
4 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
¼ tsp. ground nutmeg
2 eggs, separated
1 3/4 cups milk
½ cup pumpkin
½ cup melted butter
1 tsp. maple syrup
Fried Apple:
1 large Paula red apple, peeled, cored and cut into slices
1 large Fugi apple, peeled, cored and cut into slices
1 large Granny Smith apple, peeled, cored and cut into slices
1 stick real butter
¾ cup brown sugar
1 Tbsp. cinnamon
½ tsp. nutmeg
Cinnamon Crème Anglaise:
2 cups half and half
4 large egg yolks
6 Tbsp. sugar
1 vanilla bean
1 cinnamon stick
½ tsp. ground cinnamon
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Method
Waffles: Stir together flour, pecans, baking powder, cinnamon, salt & nutmeg. In medium bowl, whisk egg yolks until blended. Whisk in milk, pumpkin, butter & vanilla. Add to flour mixture, mixing until thoroughly blended. In small bowl, beat egg whites at medium-high speed until stiff peaks form. Fold into batter. Heat & lightly grease waffle iron.
Pour 1/3 to ½ cup batter per waffle onto iron (adjust to waffle iron and manufacturer’s instructions) and close lid. Cook according to your preference. Top with fried apples and juices. Drizzle with cinnamon crème Anglaise. Makes about 10 waffles.
Country Fried Apples: In medium skillet, melt butter. Add apples, sugar and spices. Simmer until caramelized. Serve warm over waffles.
Cinnamon Crème Anglaise: In two-quart saucepan, heat two cups half-and-half to boiling. In large bowl with wire whisk, beat four large egg yolks and six tablespoons sugar. Slowly beat half-and half into yolk mixture; add one vanilla bean (split), one cinnamon stick, and ½ tsp. ground cinnamon. Pour all back into saucepan and cook, stirring constantly over low heat until Crème Anglaise coats a spoon. (Do not boil). Strain crème into bowl and refrigerate until ready to serve.
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