Delicious waffles made with fresh or frozen peaches. The caramel sauce is great on anything
Place the sugar and water in a saucepan. Using medium-low heat, start melting the sugar, stirring frequently.
As it starts to form snowy looking clumps, add 1/3 of the butter. Continue to heat and stir.
When the butter is fully melted and you can see the sugar beginning to liquify, add another 1/3 of the butter, heating and stirring.
As it begins turning a caramel color, add the remaining butter and stir until it's a saucy consistency. Continue to cook on low for about 5 minutes, stirring often.
Slowly stir in the cream and cook until there are no sugar crystals left. But BE CAREFUL - Sugar gets very hot! Stir in the salt and set aside.
Store any leftovers in a jar with a tight lid in the refrigerator. It should last a week or two.
Prepare the peaches by giving them a quick blanche. Bring some unsalted water to a boil, then carefully drop the peaches in. Remove from the heat and let them sit for about 2-3 minutes. Drain them and run under cold water. The skins should just slip right off. Let them cool, then cut them.
Use the basic waffle recipe, and add 2 Tablespoons of brown sugar to the batter.
Cut the peaches into small bits - I used large pieces and they tended to stick to the waffle iron.
Stir 2 cups of the peaches into the batter.
Pour about 1/2 to 2/3 cup of batter onto the waffle iron. Make sure peaches are evenly distributed. I use a Belgian waffle maker. The depressions are deeper and they hold more of the good topping stuff!!
Keep them warm n the oven as you continue to cook, or have everyone start serving themselves.
Top the waffles with whipped cream, caramel sauce and more fresh, chopped peaches. Devine!
© Copyright 2022 The Lazy Gastronome