Pumpkin Waffles With Apple Cider Syrup Recipes

Steps:

• Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
• Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
• Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
• Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

Steps:

• Cider Syrup:.
• Place all ingredients except apple slices in a saucepan and bring to a boil.
• Reduce heat and simmer uncovered for about 15 minutes, or until the mixture is the consistency of maple syrup.
• Right before serving, add apple slices and heat for several minutes.
• Waffles:.
• Heat and lightly oil your waffle iron and preheat oven to 200.
• Mix the dry ingredients in a large bowl.
• In a separate bowl, combine the milk, pumpkin puree, egg yolks, butter and vanilla. Pour this mixture into the dry ingredients and stir just to blend.
• Beat the egg whites till stiff but not dry and fold into the batter.
• Cook the batter on the prepared waffle iron until the waffles are crisp, browned and come away easily from the iron.
• You can keep the waffles warm in the oven while the rest cook, but these waffles tend to "deflate" quickly, so they are really best right from the iron.
• Serve with the hot syrup.

Steps:

• To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
• Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
• Preheat waffle iron according to manufacturer's instructions.
• Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
• Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.