Buttermilk waffles with poached quinces and cinnamon cream
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How to make Buttermilk waffles with poached quinces and cinnamon cream
Yield = 8Prep time: 0:40
Cook time: 3:00
Total time: 3:40
Ingredients
- 300ml thickened cream
- 1 teaspoon ground cinnamon
- 1 tablespoon icing sugar, sifted
- 2 cups (300g) self-raising flour
- 1 teaspoon bicarbonate soda
- 2 teaspoons caster sugar
- 2 eggs
- 90g unsalted butter, melted
- 1 3/4 cups (435ml) buttermilk
Poached quinces
- 1 cup (220g) caster sugar
- 1 vanilla bean, split, seeds scraped
- 2 cinnamon sticks
- 2 quinces, peeled, cut into 8 wedges
Method
- Step 1 For quinces, place sugar in a pan over medium heat with vanilla pod and seeds, and cinnamon. Add 3 cups water and stir to dissolve sugar. Add quinces, cover and cook over low heat for 2 1/2-3 hours until fruit is deep red and softened, and liquid is syrupy. Cool. Refrigerate until required.
- Step 2 For cinnamon cream, whip cream, then stir through cinnamon and icing sugar.
- Step 3 For waffles, sift flour, soda and a pinch of salt into a bowl. Add caster sugar, eggs, butter and buttermilk, whisking until smooth, then set aside for 10 minutes.
- Step 4 Preheat an electric waffle iron. Pour in enough batter to cover the base of the iron and cook according to manufacturer's directions. Repeat with remaining batter.
- Step 5 Serve with quinces and cream.
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