The heat has returned (though not viciously) and the AC is back on. The garden is brimming with tomatoes and beans and cucumbers and the next flush of raspberries is getting ready to explode. Oh, and if anyone needs horseradish, I’ve got you covered.
One thing I love this time of year is going to various fruit stands and roadside markets to buy what our garden doesn’t provide. This past weekend it was a place next to what may be the world’s smallest chapel. They had peaches galore (oh dear, that sounds like a burlesque performer’s name). I couldn’t resist picking up a mixed basket of white and yellow fleshed gems. The whites are firmer, with a more perfume-y flavour, while the yellows were exactly what you expect a freestone peach to be. Amazing.
On a whim, I decided to use some to make a sauce to accompany waffles, which I also decided on a whim would be supper. I forgot how long they take to make. Supper was later than anticipated. Waffles are not for the impatient.
The sauce was simple. A blend of summer sunshine with the slightest hint of autumn spice. Nutmeg and cinnamon added cozy warmth, but it was the coriander that really brought out the brightness in the peaches. Have I mentioned how I love coriander seed with fruit? Oh yeah, I have (here and here). I think it’s my favourite spice to use with fruit.
3 eggs, separated
1 1/4 cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
pinch of salt
2 tablespoons white sugar
5 tablespoons neutral oil or melted butter
2 cups milk
2 teaspoons vanilla
Preheat waffle iron according to the manufacturer’s instructions.
In a large bowl, beat the egg whites until stiff. In another bowl, whisk together the egg yolks, oil or butter, milk and vanilla. Sift over this the flours, baking powder and salt and gently mix until barely combined (lumps are okay). Fold in the egg whites and add more milk if it all seems too thick.
When your iron is ready, pour the amount it’s instructions call for into each section. Close the lid and cook until the steam stops. Carefully remove the waffles and serve immediately with spiced peach sauce, or place them directly on the rack in a 200F oven (makes them crispier). Allow the waffle iron to heat back up again before adding more batter (trust me).
Makes about a dozen waffles.
Spiced Peach Sauce
4 fresh peaches, peeled and chopped (I used two yellow and two white fleshed peaches)
1/2 cup water
3 tablespoons muscovado sugar (or the darkest brown sugar you can find)
1/4 teaspoon each nutmeg and cinnamon
1/2 teaspoon ground coriander
1 tablespoon corn starch
2 tablespoons water
2 teaspoons butter
In a sauce pan combine peaches, 1/2 cup of water, sugar and spices and bring to a boil. In a separate bowl combine the other 2 tablespoons of water and the cornstarch. Allow the peaches to soften just a bit and then add the cornstarch slurry. Continue to heat until the sauce has thickened (add a splash of water if it’s too thick). Stir in the butter. Serve warm over fresh waffles, pancakes, toasted pound cake or biscuits.
If you want to change this up, omit the nutmeg and cinnamon and replace the sugar with maple syrup. A dash of whiskey at the end of either version wouldn’t be bad either.