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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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


  • 1
    Place 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.
  • 2
    Whisk 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.
  • 3
    Add the egg yolk mixture to the flour mixture and whisk to form a thick batter. Fold in the egg whites.
  • 4
    Preheat 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.