Waffles with nectarine and passion fruit compote
Waffles are good, waffles with ground hazelnuts in the batter are even better - especially with homemade passion fruit compote.
Ingredients · Servings 4
- 500 g Compote
- 3 passion fruits
- 150 g gelling sugar 2:1
- 100 g ground hazelnuts
- 3 Owner
- 80 g flour
- 1. The Backpulver
- 100 ml milk
- 2. The Nuss-Nougat-Creme
- 50 g sugar
- 1 small pinch of salt
- 20 g clarified butter or neutral vegetable oil for frying
- Icing sugar for dusting
- round waffle iron
Method · 1 h
- For the compote, wash and halve the nectarines. Remove the pits and dice the halves. Halve the passion fruits. Scoop out the pulp with a spoon and place it, along with the seeds, into a pot with the preserving sugar and diced nectarines. Bring the mixture to a boil on the stovetop, stirring occasionally, then let it boil vigorously for about 4 minutes. Transfer the compote to a bowl and chill in the refrigerator.
- For the waffles, toast the ground hazelnuts in a pan over medium heat, stirring occasionally, until golden brown. Separate the eggs. Whisk the egg yolks with the flour, baking powder, milk, hazelnut spread, toasted hazelnuts, and sugar until smooth. Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.
- Preheat the waffle iron. Brush a little melted clarified butter or neutral vegetable oil onto the hot iron. Pour in portions of batter and bake into waffles about 20 cm in diameter. Let the baked waffles cool on a wire rack.
- Cut the waffle into individual pieces and, dusted with powdered sugar, serve preferably fresh with the compote.
- 500 g
Compote
Passion fruit
- 150 g
Waffles
- 100 g
Owner
- 80 g
baking powder
- 100 ml
Nut-Nougat-Cream
- 50 g
Zucker
- 20 g
For the compote, wash and halve the nectarines. Remove the pits and dice the halves. Halve the passion fruits. Scoop out the pulp with a spoon and place it, along with the seeds, into a pot with the preserving sugar and diced nectarines. Bring the mixture to a boil on the stovetop, stirring occasionally, then let it boil vigorously for about 4 minutes. Transfer the compote to a bowl.
Transfer to a container and let cool in the refrigerator.
