Belgian Buttermilk Almond Waffles With Cinnamon-Peach Compote

Ingredients

Sauce

• 1 lb unsweetened frozen sliced peaches
• 1/2 cup golden brown sugar (packed)
• 1/4 cup water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg (grated)

Waffles

• 1 1/2 cups flour
• 1/2 cup almond flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups buttermilk (well shaken)
• 6 tablespoons unsalted butter (melted)
• 2 large eggs
• 1 teaspoon almond extract
• vegetable oil, for waffle iron

To Serve

• 1/2 cup sliced almonds, toasted
• sweetened whipped cream, flavored with
• almond extract

Directions

1. 1

   For cinnamon peach compote:.

2. 2

   Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.

3. 3

   Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.

4. 4

   For Waffles:.

5. 5

   Put oven race in middle position and put a large metal cooling rack directly on it.

6. 6

   Preheat oven to 250°F and preheat waffle iron.

7. 7

   Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.

8. 8

   Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.

9. 9

   Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.

10. 10

    Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.

11. 11

    Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.

12. 12

    NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.

13. 13

    To serve:.

14. 14

    Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.