Belgian Waffles with Plum Compote and Crème Fraîche

To make the plum compote, in a saucepan over medium-high heat, combine the plums, sugar, lemon zest and the 1/2 cup (4 fl. oz./125 ml) water, stirring to dissolve the sugar. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, until the plums start to soften and release their juices, about 3 minutes.

In a small bowl, stir together the cornstarch, lemon juice and the 3 Tbs. water. Add to the plum mixture, reduce the heat to low and cook, stirring, until the syrup is thickened, about 1 minute. Remove from the heat.

To make the waffles, preheat a Belgian waffle maker on medium-high heat according to the manufacturer’s instructions. Preheat an oven to 200°F (95°C). Place a wire rack on a baking sheet.

In a large bowl, whisk the egg yolks. Add the buttermilk, butter and vanilla and whisk until combined. Over the bowl, sift together the flour, sugar, baking powder, baking soda and salt, then whisk until smooth.

In a medium bowl, whisk the egg whites until medium-stiff peaks form. Using a rubber spatula, fold 1 cup (8 fl. oz./250 ml) of the whites into the batter, then carefully fold in the remaining whites.

Spray the waffle maker with nonstick cooking spray. Pour 1/3 cup (3 fl. oz./80 ml) batter into each well of the waffle maker and close the lid. Cook the waffles according to the manufacturer’s instructions until crisp and golden brown, about 5 minutes. Transfer the waffles to the rack-lined baking sheet and keep warm in the oven. Repeat to cook the remaining batter.

Divide the waffles among individual plates. Top the waffles with a dollop of crème fraîche and spoon on the warm plum compote. Garnish with the lemon zest and serve immediately. Makes 8 waffles.

Williams Sonoma Test Kitchen