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I admit it, I got inspired while looking at the selection of dried fruit carried by Noggins Corner at the Halifax Seaport Farmer’s Market. All locally grown (apples, cranberries, blueberries and pears). I bough several bags and already blogged the apple muffins and cranberry cookies and now I needed to play with the pears. I wanted something a little different for breakfast today and kept thing about at my three bags of dried pear chips. Step one is to think about what to rehydrate them with, hmmm amaretto yeah sounds good but sweet, ahh cut it with some white wine, yep that sounds good. I decided to add in some dried currents and cardamom and make a little sweet chutney. Now what to eat it with. I saw a tweet from suzie the foodie aka @suzieridler about being out of maple syrup and thought hmmm how about waffles with a light coat of peanut butter and dried pear chutney. That was all it took to create a great breakfast. I have a nice sour cream waffle recipe that I decided to kick up with some cardamom and amaretto and make that to go with my dried pears. Below is the result:
Ingredients:
Dried Pear Chutney
3 bags about 1.5 cups of dried pear chips
1/2 cup amaretto
1/2 cup white wine
8 whole cardamom pods
Cardamom Pear Sour Cream Waffles
1 1/2 Whole White Flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cardamom
2 large eggs
1 cup whole milk
2 tbsp amaretto
1 cup real sour cream*
1 tbsp pure vanilla extract
1 tbsp honey
3 tbsp unsalted butter, melted
In a pot on low heat put in the ingredients for the dried pear chutney. It takes an hour or so to rehydrate these so allow the time or do it the night before. When all of the liquid is absorbed remove the cardamom pods and chop up the pears. Reserve to top waffles.
To make the waffles sift together the dry ingredients into a mixing bowl and mix well. Ensure the dry ingredients are mixed well because we won’t stir much after we add the liquid.
In a separate bowl whisk the eggs then add in the milk, sour cream, amaretto and vanilla. Melt the butter and add in the honey stir to combine then add to the other wet ingredients. This will help combine the honey to the cold liquids. If you add it directly it wont want to combine. Add the wet ingredients to the dry and stir until combined. Do not over mix this will build gluten in your batter and result in tough waffles.
Add enough waffle batter into a preheated waffle iron to cover the bottom and close the lid. Cook until the steam starts to slow, take a peak the waffles should be golden brown. This batch will make 2 – 4 square waffles.
I like these waffles with a little peanut butter and topped with the pear chutney. They are soft and warm and the cardamon provides the perfect compliment to the pears.
Thanks to my local suppliers:
Dried Pears : Noggins Corner Farm Market
Eggs: Elmridge Farm
Milk: Fox Hill Cheese House
White Wine: L’Acadie Vineyards
Tim's Kitchen Table 