Peach Melba Waffle
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Directions
Item No.
101303
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
101309
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
551140
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
For the waffle:
- 1 large egg, slightly beaten
- 1/2 cup + 1 Tbsp whole milk or buttermilk
- 1 cup Stonewall Kitchen Buttermilk Pancake & Waffle Mix
- 2 Tablespoons butter, melted
For the topping:
- 1/2 cup heavy cream
- 2 teaspoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam or Red Raspberry Jam
- 6 whole firm ripe peaches, peeled and poached or 2 (16-ounce) cans juice-packed peach halves
- Fresh mint leaves for garnish
- Fresh raspberries for garnish
Directions
- Whisk together the egg, milk or buttermilk, Buttermilk Pancake & Waffle Mix, and butter in a medium bowl until uniformly mixed. Cook waffle batter in a preheated nonstick or greased waffle maker until golden brown.
- Meanwhile, whisk cream, sugar and vanilla until stiff peaks form. Heat jam in a small sauce pan or 15-30 seconds in a microwave, until it is pourable, but not too hot.
- Place waffles on serving plates. Spoon jam over waffles, top with sliced peaches and a dollop of whipped cream. Garnish with fresh mint and raspberries.
