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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Belgian Waffles with Strawberry-Rhubarb Compote

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Belgian Waffles with Strawberry-Rhubarb Compote Empty Belgian Waffles with Strawberry-Rhubarb Compote

    Post by Lobo Thu 25 Feb 2016, 10:16 pm

    Belgian Waffles with Strawberry-Rhubarb Compote Img89l
    Belgian Waffles with Strawberry-Rhubarb Compote
    Belgian Waffles with Strawberry-Rhubarb Compote Translucent
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    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 4
    A do-ahead fruit compote and a mix that makes classic waffles easy mean that a springtime brunch couldn’t be simpler.






    • 33

    Ingredients:


    • 3 cups (12 oz./375 g) hulled strawberries, halved if small,
        quartered if large
    • 1 1/2 cups (6 oz./185 g) chopped rhubarb
    • 1/4 cup (2 fl. oz./60 ml) water
    • 1/2 cup (4 oz./125 g) sugar
    • 1 Tbs. fresh lemon juice
    • 5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted
    • 2 cups (16 fl. oz./500 ml) warm water (110° to 120°F) (43° to
        49°C)
    • 2 1/2 cups Bellegem waffle mix
    • Crème fraîche for serving
    • Maple syrup for serving

    Directions:

    In a large saucepan over medium-high heat, combine the strawberries, rhubarb, water and sugar and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the berries have broken down and the mixture has thickened, about 30 minutes. Stir in the lemon juice. Let the compote cool for about 1 hour.

    Using the butter, warm water and waffle mix, prepare the batter according to the package instructions.

    Preheat a Belgian waffle maker according to the manufacturer’s instructions. Pour 1/2 cup (4 fl. oz./125 ml) batter into each well. Cover and cook until the waffles are browned and crisp, about 4 minutes. Transfer the waffles to a rack-lined baking sheet and cover loosely with aluminum foil. Repeat to cook the remaining batter.

    Serve the waffles with the strawberry-rhubarb compote, crème fraîche and maple syrup. Serves 4.

    Williams-Sonoma Kitchen

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