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belgian buttermilk almond waffles with cinnamon peach compote


recently i took a cooking class at sur la table in connecticut, with my mom and niece. one of the recipes we made was this. boy was it so good. hope you enjoy it as much as we did.


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  1. For cinnamon peach compote:
  2. Combine peaches
  3. Brown sugar 1 / 4 cup water
  4. Cinnamon and nutmeg in heavy medium sauce pan
  5. Cook compote over medium heat until liquid is reduced to medium think syrup
  6. Stirring occasionally
  7. About 15 minutes
  8. For waffles:
  9. Put oven race in middle position and put a large metal cooling rack directly on it
  10. Preheat oven to 250f and preheat waffle iron
  11. Whisk together flour
  12. Almond flour
  13. Sugar
  14. Baking powder
  15. Baking soda
  16. And salt in large bowl
  17. Whisk together buttermilk
  18. Melted butter
  19. Eggs
  20. And almond extract in another bowl
  21. Then whisk into flour mixture until just combined
  22. Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1 / 2 cup of batter into each waffle mold
  23. "cook waffles according to manufacturers instructions until golden brown and cooked through
  24. About 3 minutes"
  25. Transfer as cooked to rack in oven to keep warm
  26. Keeping waffles in 1 layer to stay crisp
  27. Make more waffle in same manner
  28. To serve:
  29. Place waffle on dish
  30. Add compote
  31. Sweetened whipped cream and toasted almonds on top

Step 14

Total Time in Minute 30

Ingredients Count 18

cooking belgian buttermilk almond waffles with cinnamon peach compote

See More Relate Photo


Unsweetened frozen sliced peaches

Golden brown sugar


Ground cinnamon



Almond flour


Baking powder

Baking soda



Unsalted butter


Almond extract

Vegetable oil

Sliced almonds

Sweetened whipped cream

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