Sour Cream Waffles With Berry Compote - cooking recipe

Ingredients

2 cups sour cherry juice
1/4 cup cornstarch
1 1/3 cups granulated sugar
2 tsp vanilla extract
1/2 lb raspberries
1 lb strawberries, hulled and halved
1 lb red currants
1 cup butter, softened + 2 tbsp
3 None eggs
2 1/4 cup all-purpose flour
1 tsp baking powder
1 cup sour cream

Preparation

In a saucepan, bring 1 3/4 cups cherry juice to a boil. Whisk the cornstarch, 2 tbsp sugar, 1 tsp vanilla extract and 1/4 cup cherry juice until smooth. Add to the boiling cherry juice and simmer for 1 min, stirring. Remove from the heat, add the raspberries, strawberries and red currants and allow to cool.
Cream the butter, remaining sugar, vanilla extract and a pinch of salt until light and fluffy. Beat in the eggs, 1 at a time. Mix the flour and baking powder together and gradually add to the batter, alternating with the sour cream, until incorporated.
Grease a waffle iron and heat. Cook 8-10 waffles, depending on the size of your waffle iron. Serve with the berry compote.