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Mochi Waffle Hearts with a Cherry Brandy Compote Recipe

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Mochi Waffle Hearts with a Cherry Brandy Compote Recipe
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Servings
Ingredients
For the Cherry Brandy Compote (makes around 1 1/2 cups):
  • 1 pound frozen pitted cherries
  • ½ cup granulated sugar
  • fresh zest from 1 medium lemon
  • ½ cup brandy
  • ½ cup water
For the Mochi Waffles (serving size will depend on your waffle maker):
  • ¼ cup granulated sugar
  • fresh zest from 1 medium lemon
  • 1 cup all-purpose flour
  • 1 cup mochiko flour
  • 3 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • cups whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • cooking spray
Servings
Ingredients
For the Cherry Brandy Compote (makes around 1 1/2 cups):
  • 1 pound frozen pitted cherries
  • ½ cup granulated sugar
  • fresh zest from 1 medium lemon
  • ½ cup brandy
  • ½ cup water
For the Mochi Waffles (serving size will depend on your waffle maker):
  • ¼ cup granulated sugar
  • fresh zest from 1 medium lemon
  • 1 cup all-purpose flour
  • 1 cup mochiko flour
  • 3 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • cups whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • cooking spray
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Cherry Brandy Compote:
  1. Combine the cherries, sugar, lemon zest, brandy and water in a large, heavy-bottomed saucepan. Bring to a boil over medium-high heat; continue boiling for about a minute before reducing the heat to medium-low to maintain a steady simmer.
  2. Simmer until the cherries soften and the mixture becomes a pretty, deep red color, about 15 to 20 minutes. The liquid in the mixture should become syrupy and thick enough to coat the back of a spoon, creating the compote. While the compote is simmering, make the waffles.
For the Mochi Waffles:
  1. Preheat your waffle iron. Center a rack in the oven and preheat to 200 (F). Prepare a baking tray by placing a wire rack inside a large baking tray; place inside the oven as it preheats.
  2. In a small bowl, combine granulated sugar and the fresh lemon. Use your fingers to rub the zest into the sugar, until the zest is fully incorporated throughout the sugar and the sugar becomes fragrant.
  3. In a medium bowl, whisk together the flour, mochiko flour, baking powder, kosher salt until fully incorporated. Sprinkle the sugar and zest on top of the ingredients and whisk until fully incorporated. Set aside.
  4. In a large bowl, whisk together the whole milk, eggs, and vanilla extract until well combined — the mixture should be a very pale yellow.
  5. Sprinkle the dry ingredients (from the 3rd step) over the wet ingredients (from the 4th step) and whisk until just incorporated. The batter will seem a little lumpy, but that’s okay. Just make sure you whisk until there are no more dry ingredients; but be careful not to over-whisk or you’ll end up with dense, heavy waffles!
  6. Lightly spray your waffle iron with cooking spray before cooking the waffles according to the waffle iron instructions. The finished waffles should be golden and crispy. You can keep finished waffles warm in the oven by transferring each waffle into the prepared wire rack in the preheated oven. Enjoy the waffles warm with the compote and whipped cream!

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