Waffles with brandied pears
|50 g||butter — cubed|
|3||pears — quartered|
|100 g||walnuts — roasted|
|LANCEWOOD® Mascarpone Cheese — or thick cream, to serve|
|250 g||flour — self-raising|
|80 g||butter — melted|
|3||eggs — seperated|
|75 g||castor sugar|
Prepare the waffle mixture. Place the flour in a mixing bowl and form a hollow in the centre. Beat the butter, egg yolks and milk together and pour into the hollow. Use a blender to make a smooth mixture. Cover with clingwrap and refrigerate for about an hour.
Heat the butter in a frying pan and fry the pear quarters. Sprinkle over the sugar and fry until golden brown. Remove frying pan from the heat and add the brandy. Return to the heat and fry for another 15 minutes, or until the pears are soft. Remove and set aside.
Beat the egg whites and castor sugar until stiff peaks form and fold into the waffle mixture. Bake the waffles in a waffle pan until golden brown and crisp.
To serve: Sift the icing sugar over the warm waffles and spoon the warm pears on top. Sprinkle with roasted walnuts and serve with mascarpone or thick cream.
Words and image: Home magazine