Belgian buttermilk waffles with caramelized peaches and mascarpone

Step 1/5

• 120 ml milk
• 32 g butter
• 20 g sugar
• 96 g flour
• 2¾ g active dry yeast
• ⅜ tsp salt

• pot
• large bowl
• whisk
• hand mixer with beaters

Heat most of the milk and butter in a pot set over medium heat until butter is melted and milk is warm. Add some of the sugar, flour, active dry yeast, and salt to a bowl and mix to combine.

Step 2/5

• 32 ml buttermilk
• ¾ eggs
• ⅜ tsp vanilla extract

• bowl

Add buttermilk, eggs, and some of the vanilla extract to a bowl and mix for approx. 1 min. Add warm milk and butter mixture to the flour mixture and mix until combined. Then add the egg mixture and mix until just incorporated.

Step 3/5

• 1¼ peaches
• ¼ orange (juice)
• ⅜ tbsp sugar
• vegetable oil for frying

• frying pan
• plastic wrap
• cutting board
• knife

Cover the bowl with plastic wrap and set aside to rest for approx. 1 hr. In the meantime, cut peaches into thick slices. Add vegetable oil to a pan set over medium heat, add the peach slices, and cook for approx. 1 min. then deglaze with orange juice. Add remaining sugar and caramelize for approx. 2 min. or until peaches are just soft and glistening.

Step 4/5

• vegetable oil for greasing

• waffle iron
• small ladle

After 1 hr. resting, the waffle dough should have doubled in size. Preheat waffle iron and grease with some vegetable oil. Using a small ladle, add dough to waffle iron and bake for approx. 5 min. Repeat with remaining dough.

Step 5/5

• 100 g mascarpone cheese
• 1¼ tbsp milk
• ¼ tsp vanilla extract
• ¾ tbsp maple syrup

• bowl

Mix mascarpone with remaining milk, remaining vanilla extract, and maple syrup. Serve waffles while hot with caramelized peaches and mascarpone cream. Enjoy!

Enjoy your meal!