Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- - For the Gingerbread Waffles -
- 2 Cups Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Cinnamon
- 1 Teaspoon Ginger
- 1/4 Teaspoon Cloves
- 1/2 Teaspoon Salt
- 1/2 Cup Dark Brown Sugar, packed
- 1/2 Cup Molasses
- 3 Eggs, separated
- 1 1/4 Cups Milk
- 1/2 Stick Butter (2 ounces), unsalted, melted
- - For the Apple Compote -
- 3 Pounds of Apples, peeled and cored, cut into 1/2 inch slices
- 1 Vanilla Bean, cut in two lengthwise
- 1/2 Cup Sugar
- 1/2 Cup Water
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Butter, unsalted
- 2 Tablespoons Apple Brandy or Dark Rum (optional)
Preparation:
For the Apple Compote:Add the apples, sugar, water, lemon juice, and butter to a large pot. Scrape the seeds from the vanilla bean with a knife. Add the seeds and vanilla pod to the pot. Cook, stirring occasionally, until apples are soft and most of the liquid has evaporated (about 25 minutes). Remove from heat and stir in the brandy or rum. Remove the vanilla pod before serving.
For the Waffles:
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, cloves, and salt. In another bowl mix together the egg yolks, milk, brown sugar, molasses, and melted butter.
Add the wet ingredients to the dry ingredients and mix well. Beat the egg whites until stiff and fold into the waffle batter.
Ladle the batter into a hot waffle iron according to the manufacturer's directions. Keep cooked waffles warm in an oven set at its lowest setting.
To Serve:
Put a scoop of warm apple compote onto each serving of waffles. For an extra treat add whipped cream, powdered sugar, or chopped nuts.
