Monday, November 7, 2011

Sour Cream Waffles with Fresh Peaches & Toasted Pecan Praline Sauce


I swear every time I turn on the tv Guy Fiere and Bobby Flay have a new cooking show on. I don’t know if you get that new channel called Cooking Channel, but Bobby Flay has a new show called Brunch with Bobby. I kind of like it, because I think breakfast items are the hardest to come up with new ideas. I admire him for using new ingredients, but at the same time it bugs me, because I have to substitute something else because I can’t find that item at the store. I just hate he has to have at least 8 words in the title of of dishes haha.

The waffles came out really nice and fluffy and I liked the sauce and adding in some fresh fruit. Hubby loved it so I’ll be making these again on the weekend.

Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce
(Adapted from Bobby Flay)

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Toasted Pecan Praline Sauce:
1 cup packed light brown muscovado sugar (I just used light brown sugar)
4 tablespoons unsalted butter
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup chopped pecans, toasted
3 ripe peaches, halved, pitted and sliced

Sour Cream Waffles:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Rounded 1/4 teaspoon salt
1/4 teaspoon ground nutmeg or cardamom
1 cup whole milk
1 cup sour cream
3 tablespoons unsalted butter, melted
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
2 large eggs
Nonstick spray or melted unsalted butter, for waffle iron
Confectioners' sugar, for garnish
Sprigs fresh mint, for garnish

For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt.


Cook for 5 minutes, stirring constantly.


Whisk in the cream and cook for an additional minute, continuing to whisk.


Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.


For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl.


Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl.


Add the wet ingredients to the dry and whisk until just combined.


Let rest for 10 minutes.Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes. Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.


1 comment:

  1. That looks really delicious. I may have to make that sauce and just eat it out of the pot.