Grilling brings out the natural sweetness of summer’s stone fruits, including peaches, nectarines and plums. Paired with honey and yogurt, the fruit becomes a delectable topping for buttermilk waffles.
Makes eight 4 1/2-inch waffles; serves 4.
Recipe courtesy of Williams-Sonoma
- 3 eggs, separated
- 1 1/2 cups buttermilk
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 2 peaches or nectarines, or 3 large
- 3 tablespoons honey
- 3/4 cup plain yogurt
- 1 Have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker.
- 2 In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla.
- 3 Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
- 4 In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites.
- 5 Cook the waffles according to the manufacturer's instructions. Transfer to a baking sheet and keep warm in the oven.
- 6 Preheat a grill pan over medium-high heat. Grill the fruit, turning once, until tender and nicely grill-marked, 4 to 5 minutes total. Transfer to a plate and drizzle with honey.
- 7 Place 2 waffle squares on each plate and top with the grilled fruit and yogurt, dividing evenly.