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Cookbooks

Cornmeal Waffles with Apricot-Cherry Compote

Recipe information

  • Yield

    makes 6

Ingredients

8

ounces crème fraîche

1

/4 cup confectioners’ sugar

1

1/4 cups all-purpose flour

3

/4 cup coarse yellow cornmeal

3

tablespoons plus 1 teaspoon granulated sugar

4

teaspoons baking powder

1

teaspoon salt

2

large eggs

1

1/2 cups low-fat buttermilk

1

/2 teaspoon pure vanilla extract

1

/3 cup vegetable oil

5

tablespoons unsalted butter, melted

Apricot-Cherry Compote (recipe follows)

Apricot-Cherry Compote

1

pound apricots, quartered

1

cup sugar

2

teaspoons fresh lemon juice

Pinch of salt

1

/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)

(makes about 3 cups)

Need to make a substitution?

Preparation

  1. Step 1

    Whisk together crème fraîche and confectioners’ sugar in a small bowl. Refrigerate until ready to use (up to overnight).

    Step 2

    Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.

    Step 3

    Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer’s instructions until golden brown. Place waffles on a baking sheet in a 200°F oven to keep warm while you make the rest. Serve topped with compote and sweetened crème fraîche.

  2. Apricot-Cherry Compote

    Step 4

    Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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