Peach Waffles Recipes

Steps:

• In a large metal or glass bowl, cream the butter and sugar together. Add the eggs and beat until well mixed.
• In a seperate bowl, sift the flour with the baking powder and salt.
• Add the flour mixture to the egg mixture along with the milk, lemon juice and vanila. Mix well. Fold in the peach pieces.
• Bake in a well-greased waffle iron according to manufacturer's instructions.

Steps:

• For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
• For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
• Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
• Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

Steps:

• To make the preserves: add the peach preserves and bourbon to a small saucepan; warm over medium heat; set aside.
• To make the waffles: chop ¾ cup pecans in a food processor until they are uniformly fine.
• Add the flour, cornmeal, sugar, baking powder, and salt; continue processing until the mixture forms a fine meal.
• Transfer to a bowl; whisk in the egg yolk one at a time, followed by the milk and melted butter.
• In another bowl, beat the egg whites with an electric mixer until stiff but still glossy.
• Heat a greased waffle iron; fold in egg whites into the batter.
• Cook the waffles one at a time, following the directions from the waffle iron manufacturer; they should be crisp and brown when done.
• Serve the waffles individually as they are ready or hold them briefly in a warm oven until all are finished.
• Sprinkle each with a portion of the remaining pecans and accompany them with softened butter and warm Bourbon-Peach Preserves.

Steps:

• In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat. Add berries; cook and stir for 8-10 minutes or until thickened. , In a large bowl, combine the flours, flax, baking powder, baking soda and cinnamon. Combine the buttermilk, orange juice, oil and vanilla; stir into dry ingredients just until moistened. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with compote.

Steps:

• In a large saucepan, combine peaches, water, confectioners' sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. , Combine cornstarch and cold water until smooth; gradually add to peach mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.