Strawberry Waffle Sundaes

By akselden

Ingredients

• Strawberry or Raspberry Sauce:
• 2 10-ounce packages quick-thaw frozen strawberries or raspberries, thawed
• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 1/4 cup Framboise or other fruit flavored
• liqueur
• 1 pint basket strawberries, rinsed and hulled
• Belgian Waffles:
• 2 cups unsifted all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups milk
• 3 large eggs, separated, at room
• temperature
• 2 tablespoons butter or margarine,
• melted

Preparation

Step 1

1. At least 2 hours ahead, prepare Strawberry or Raspberry Sauce: In 2- quart saucepan, combine thawed berries with their syrup, the cornstarch, and sugar. Heat to boiling, stirring constantly, until thickened.
2. Strain sauce into small bowl; discard strawberry pulp and seeds. Stir Framboise into sauce. Cover and refrigerate until well chilled-at least 2 hours.
3. Slice and chill strawberries. Prepare Belgian Waffles: Heat waffle iron following manufacturer's directions. In medium-size bowl, combine flour, sugar, and salt.
4. In 4-cup measuring cup or small bowl, combine milk, egg yolks, and melted butter. Stir into flour mixture just until dry ingredients are moistened.
5. In small bowl, with electric mixer, beat egg whites until stiff peaks form. Fold into waffle batter just until blended.
6. Ladle or pour enough batter over hot waffle iron to cover two thirds of grid. With metal spatula, spread batter to edges of grid. Close lid and cook until steam stops-4 to 6 minutes. Keep waffles warm in low oven while repeating with remaining batter. (Or to prepare ahead, cool waffles completely on wire rack and store in airtight container in refrigerator. Reheat for 5 minutes in 400°F. oven just before serving.)
7. To assemble: Place 2 or 3 waffles on dessert plate. Top with ice cream, sliced strawberries, and sauce. Serve immediately.