Sunday, January 6, 2008

Cornmeal Waffles with warm peach sauce

Tried these and I liked them. No one else did. The boys, though, did eat the waffles with maple syrup so it must have been the peach topping.

Peach Sauce
2 cups frozen sliced peaches
1 1/2 cups peach nectar
3/4 cup orange juice
1/4 cup sugar Cornmeal Waffles
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
3 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups low-fat buttermilk
1 large egg, beaten
3 Tbs. vegetable oil, divided
1 Tbs. grated orange zest

To make Peach Sauce: Combine all ingredients in medium saucepan, and bring to a boil. Reduce heat to medium, and simmer 20 to 25 minutes, or until peaches are very tender and sauce is syrupy. Break up peaches with spoon to make sauce chunky. Transfer to bowl.
To make Cornmeal Waffles: Preheat waffle iron to medium high. Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl. Stir in buttermilk, egg, 2 Tbs. oil and orange zest.
Brush waffle iron with remaining oil. Spoon batter onto waffle iron according to manufacturer’s directions. Cook 6 minutes, or until waffle is crisp. Repeat with remaining batter. Spoon Peach Sauce over waffles, and serve.

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