Spiced poached persimmons with gingerbread waffles
Nothing is more comforting on a weekend morning than a fresh batch of waffles, and this gingerbread variation is particularly delicious when served with our spiced poached persimmons. Enjoy as a wonderful winter brunch.
- 35 mins preparation
- Serves 6
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Ingredients
Spiced poached persimmons
- 3 persimmons, sliced into wedges
- 2 oranges, peeled and segmented
- 3/4 cup orange juice
- 2 whole cloves
- a pinch of cinnamon
- 1 tbsp sugar, or to taste
- 1/2 tbsp arrowroot mixed with ½ tbsp water
Gingerbread waffles
- 3 eggs, separated
- 1 1/2 cups milk
- 30 g butter, melted and at room temperature
- 2 tbsp molasses
- 2 cups plain flour
- 1/4 cup brown sugar
- 2 heaped teaspoons baking powder
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 3/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- whipped cream to serve, optional
Method
- 1Place the persimmon slices, orange slices, juice, sugar and spices in a shallow frying pan, then cover and cook gently until tender. Stir in the arrowroot mixture and set aside.
- 2Whisk the egg whites to stiff peaks and set aside. In a medium-sized mixing bowl, whisk the egg yolks, milk, melted butter, and molasses. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and spices.
- 3Add the egg yolk mixture to the flour mixture and whisk to form a thick batter. Fold in the egg whites.
- 4Preheat a waffle iron according to the manufacturer's instructions. Cook the waffles: Spoon or pour approx 1/3 cup of batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes. To serve, spoon poached persimmons onto hot waffles and add a scoop of ice cream or dollop of cream if desired.
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