Belgian Buttermilk Almond Waffles With Cinnamon-Peach Compote - cooking recipe

Ingredients

Sauce
1 lb unsweetened frozen sliced peaches
1/2 cup golden brown sugar (packed)
1/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (grated)
Waffles
1 1/2 cups flour
1/2 cup almond flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk (well shaken)
6 tablespoons unsalted butter (melted)
2 large eggs
1 teaspoon almond extract
vegetable oil, for waffle iron
To Serve
1/2 cup sliced almonds, toasted
sweetened whipped cream, flavored with
almond extract

Preparation

For cinnamon peach compote:
Combine peaches, brown sugar 1/4 cup water, cinnamon and nutmeg in heavy medium sauce pan.
Cook compote over medium heat until liquid is reduced to medium think syrup, stirring occasionally, about 15 minutes.
For Waffles:
Put oven race in middle position and put a large metal cooling rack directly on it.
Preheat oven to 250\u00b0F and preheat waffle iron.
Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in large bowl.
Whisk together buttermilk, melted butter, eggs, and almond extract in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
Cook waffles according to manufacturer's instructions until golden brown and cooked through, about 3 minutes.
Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffle in same manner.
NOTE: If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.
To serve:
Place waffle on dish, add compote, sweetened whipped cream and toasted almonds on top.