Belgian waffles with plum compote and amaretto cream

• wheat flour↗180g g
• golden sugar↗2 tsp tsp
• baking powder↗1 tsp tsp
• baking soda↗½ tsp tsp
• buttermilk↗180ml ml
• butter↗35g g

  melted

• egg↗1
• butter↗

  for the waffle iron

• plums↗4
• golden sugar↗2 tbsp tbsp
• vanilla pod↗1

  only seeds

• star anise1
• lemon↗½

  juiced

• amaretto liqueur↗2 tbsp tbsp
• cream↗100ml ml
• мигдаль↗25g toasted flaked

  для подачі

Step-by-step instructions

1. 1

   To make the waffle batter, whisk together the flour, sugar, baking powder and soda with a pinch of salt in a bowl. In a separate bowl whisk the buttermilk, melted butter and egg, then fold into the dry mixture just until combined. Cover with film and keep in the fridge until needed.

2. 2

   To make the plum compote, halve the plums and remove the pits. Cut them into quarters and place in a saucepan with the other compote ingredients. Over low heat bring to a gentle boil and cook 15‑20 minutes (depending on ripeness). Remove the star anise and let cool. Whisk the amaretto liqueur and cream until soft peaks form.

3. 3

   Lightly grease, then preheat the waffle iron. Warm the oven at low temperature to keep cooked waffles warm while the next one is made. Pour enough batter for one waffle (about a quarter of the mixture) into the iron, close the lid and cook until the waffle is golden‑brown on both sides and releases easily from the mold, about 3‑4 minutes. Top each with a spoonful of plum compote and a portion of cream. Garnish with almond crumble.