Crisp, light and redolent of citrus, these waffles take happily to just about any summer fruit you care to top them with.
A Belgian waffler containing two 4 1/2-inch squares (the entire grid measuring about 4 1/2 by 9 inches) makes nicely pocketed waffles, golden and softly textured within. The grids of depressed squares catch the lightly sweetened fruit so deliciously.
Shopping note: Red currant jelly is sometimes labeled as "currant jelly."
Servings: 6 - 12
Yield: Makes about 12 single deep-dish waffles or 6 double-wide deep-dish waffles
- For the fruit
- 1/3 cup apricot preserves or red currant jelly (see headnote)
- 1 tablespoon water (may substitute unsweetened apple juice)
- 2 teaspoons freshly squeezed lemon juice
- 3 cups fruit (choose from red or golden raspberries, blueberries or blackberries, picked over; stemmed and pitted sweet cherries; pitted and thickly sliced nectarines, plums or pluots; peeled, pitted and thickly sliced peaches; or stemmed and sliced figs)
- For the waffles
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 6 tablespoons sugar
- 8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid
- 3 large eggs, plus 2 large egg yolks and 2 large egg whites
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1/4 teaspoon orange extract
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- For the garnish
- Confectioners' sugar
- Mint sprigs (optional)
For the fruit: Place the preserves or jelly, water and lemon juice in a small nonreactive saucepan, preferably enameled cast iron. Cover and set over medium-low heat; cook for 5 minutes, stirring occasionally, until the preserves or jelly have melted. Uncover and increase the heat to medium so that the mixture begins to bubble around the edges, then remove from the heat.
Place the fruit in a medium, heatproof mixing bowl and pour the warm preserve or jelly mixture over it; mix lightly to combine.
For the waffles: Sift the flour, baking powder and 5 tablespoons of the sugar into a large mixing bowl.
Whisk together the melted butter, whole eggs, egg yolks, half-and-half, vanilla extract, lemon extract, orange extract and the orange and lemon zests in a medium bowl. Pour over the sifted mixture and stir just until incorporated; do not overmix. The batter will be only moderately thick and will contain small lumps.
Beat the egg whites in a clean, dry medium bowl until they just begin to mound; add the salt and beat until soft peaks form. Sprinkle in the remaining 1 tablespoon of sugar and beat until firm peaks form. Add about one-fourth of the whipped egg whites to the batter mixture to lighten it, then gently fold in the remaining whites. Let the batter stand for 3 minutes.
Spoon a total of about 1 scant cup of batter into the 2 large squares of a Belgian waffler, positioning about 1/3 to 1/2 cup of batter in the center of each square. Close the lid and cook for 1 1/2 to 2 minutes, until the waffles are golden. (Alternatively, follow the filling and griddling directions supplied by the manufacturer of the machine if your waffler varies from the size mentioned in the headnote.)
Place the waffles on individual plates; dust with confectioners' sugar, top with some of the fruit and garnish with mint, if desired. Serve immediately.
From Washington cookbook author Lisa Yockelson.
Tested by Jane Touzalin.
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