WAFFLES - HAZELNUT MAPLE SYRUP

By akselden

Ingredients

• Rosewater Cream:
• 4 large apples
• 1 C. apple juice
• 2 T. rosewater
• Waffles:
• 1 C. all-purpose flour
• 1/2 C. ground hazelnuts
• 2 eggs, separated
• 1 1/4 C. milk
• 1/4 C. cooking oil
• 1 T. maple syrup or brown sugar
• 1/2 C. whipping cream
• LOGANBERRY PUREE:
• 2 C. frozen loganberries or raspberries
• 2 T. pear cider or juice, or apple cider or juice
• 2 T. sugar
• 2 tsp. cornstarch

Details

Servings 6

Preparation

Step 1

Rosewater Cream: Place 4 large apples (cored, peeled, and cut into 1/2-inch pieces) in saucepan. Add 1 C. apple juice and 2 T. rosewater.

Bring to boiling. Reduce heat and cook, covered, over medium heat for 20 minutes, stirring frequently. Uncover; cook 5 minutes more or until most liquid has evaporated. Cool.

For waffles, stir together flour and hazelnuts. In another bowl beat egg yolks slightly. Beat in milk, oil, and syrup. Add yolk mixture to flour mixture all at once. Stir just until combined but slightly lumpy. (Batter will be thin.) In small bowl beat egg whites until stiff peaks form (tips stand straight). Fold beaten egg whites into flour and yolk mixture, leaving a few fluffs of egg white. Do not overmix.

Pour 1/2 C. batter onto grids of preheated, lightly greased waffle baker. Close lid; do not open during baking. Bake according to manufacturer's directions. Repeat with remaining batter. Keep warm in 300° oven.

Beat whipping cream until stiff peaks form. Fold into cooled Rosewater Cream. Serve cream with waffles. If desired, spoon Loganberry Puree on waffles and garnish with rose petals and dried apple slices.

Loganberry Puree:
Place loganberries and cider in small saucepan. Cook and stir over medium heat to boiling. Strain through sieve to remove seeds. Return puree to saucepan. Combine sugar and cornstarch; add to puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Discard seeds. Makes 2 1/2 C.