I may have mentioned this before, but there is no master plan of What We’re Cooking. Or maybe I didn’t need to mention that. It might well be evident enough when you look around you. Be that as it may, we kind of like exploring recipes and deciding what to cook next, not limiting ourselves. While I do try to plan out family meals more often these days – let’s face it, it does save time and money – sometimes I get to Plan A and realize I’d rather go with a Plan B that hasn’t even been planned yet. Know what I mean? Sometimes your taste buds just aren’t in the mood for whatever’s been slotted in.
So we’re, basically, by-the-seat-of-our pants food bloggers. And that’s why waffles with peaches felt right.
OK, and because our mom got a big ‘ole box of ‘em and I needed to use some up. But hey – we found another tasty recipe in the meantime. Win.
It only looks like a daunting bunch of ingredients, but most are things you’ll likely already have in your pantry and spice cabinets if your a regular cook. I only had to purchase ONE of the necessary ingredients for this recipe. Can we say money-saver? Lord knows we need it these days.
This is the crème fraiche, which we made from scratch! What’s that, you say? Well, this little bowl of you-really-shouldn’t-but-it-tastes-so-good is just heavy whipping cream and a little buttermilk. To see how we made it, go here. It’s as close as we Americans can probably get to clotted cream over in the UK, which they traditionally serve with scones, muffins, etc. It’s a cross in flavor and texture between heavy cream that is whipped to a fluffy peak and sour cream. Here we’re adding honey to sweeten it just slightly.
So, all those many ingredients? They’re for whipping up a homemade waffle batter. Yes – we use pre-made pancake and waffle mixes at my house. No, I don’t believe there’s any shame in that. But this is pretty darn good waffle batter and it’s nice to make things like this sometimes when they don’t come out of a box where someone else put in who knows what. I guess if you enjoy cooking, too, you just get to a pint where doing these kinds of things at least every once in a while feels good. When life and busyness isn’t demanding otherwise.
We don’t have a waffle iron at my house. Always meant to get one, but we do have this mini waffle pan and it works great. Why fix what isn’t broke? And kidlet loves mini waffles anyway. It’s all about the kidlet.
The peaches are the heart of this recipe, obviously. They’re what’s going to turn ordinary waffles into a new experience. I must say, it’s true what they say about buying locally, if you can, and in our area anyway. The fruit we can get locally this time of year beats the supermarket produce every time. These were gorgeous and sweet and everything wonderful about peaches.
And the great thing is there’s no need to peel them or slice them, just cut ‘em in half, take out those brain-ish-looking pits and you’re ready to caramelize.
Now. Not going to lie. There’s butter in this recipe. Before you shake your head and turn away, all I can say is this was wonderful. And maybe you could use a little less butter if you wanted to, but we tried the recipe as is this time and couldn’t fault the taste. Next time I might use less butter, but we’ll see. For now, I’m not being a butter apologist.
Before you gasp in dismay, no, that’s not just butter in that pan. There’s also honey, ginger, cinnamon and hot water to really imbue these already tasty fruits with even more yumminess. It’s also creating a syrup for your waffles, which personally I thought there wasn’t enough of, but it’s something that’s easily doubled next time.
This is the perfect meal to make for a special someone, to show you care by going to extra mile for them cooking-wise. Drizzle on some of the homemade peach syrup and some the crème fraiche, which melts a little on those warm waffles and peaches – oh my. Or roll up one of those mini waffles and dip it in an individual mini pitcher of syrup! Yep, this one’s a winner!
Waffles with Honey-Caramelized Peaches & Crème Fraiche
from the Williams-Sonoma Kitchen
Prep Time: 20 minutes Cook time: About 50 minutes Level: Easy Serves: 5
For the waffles:
- 3/4 cup crème fraîche
- 1 Tbs. honey
- 3 eggs, separated
- 1 1/2 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3 Tbs. sugar
For the honey-caramelized peaches:
- 1/3 cup honey
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1 cup hot water
- 4 Tbs. (1/2 stick) unsalted butter
- 5 ripe peaches, halved and pitted
- 2 tsp. fresh lemon juice
Have all the ingredients (except the hot water) at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker (or whatever kind you have) according to the manufacturer’s instructions.
In a small bowl, stir together the crème fraîche and honey until well combined. Cover and refrigerate until ready to serve.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, melted butter and vanilla. Sift together the flour, baking powder, baking soda, salt and sugar into a bowl. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form (we used my stand mixer for this). Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites. Ladle a heaping 1/3 cup batter into each well of the waffle maker and cook according to the manufacturer’s instructions. Transfer the waffles to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
To make the honey-caramelized peaches, in a bowl, stir together the honey, cinnamon, ginger and hot water until the honey is dissolved; set aside.
In a large nonstick fry pan over medium heat, melt the butter. Add the peaches, cut side down, and cook until browned underneath, about 10 minutes. Pour in the honey mixture and cook, turning the peaches over occasionally, until they are tender and caramelized and the liquid is syrupy, 18 to 20 minutes. Remove from the heat. Transfer the peaches to a plate and stir the lemon juice into the syrup.
Serve the waffles warm, topped with the honey-caramelized peaches, syrup and sweetened crème fraîche.
The only thing I’d do differently about this next time, aside from possibly using less butter for the peaches, is to double the liquid and spices used to cook the peaches. As is, it doesn’t make enough syrup to serve five people. The liquid cooks down a lot.
On the timing to cook all of this, that’s just an estimate. It took us about twenty minutes to make enough mini waffles to use up almost all of the batter, but seeing as how I have no waffle iron and have never used one, I’m not sure how long it would take you to make this with one.