Belgian Waffles with Maple-Pear Compote
plus Cranberry-Almond Yogurt Parfaits
If you love the way the crisp pockets of toasted Belgian waffles (the thick, fluffy kind!) hold onto syrup and other toppings, you’re in for a treat. You’ll top these waffles with homemade pear-cinnamon-maple compote swirled with butter and fresh lemon juice. Round out your morning meal with a creamy maple yogurt parfait sprinkled with nutty almonds and chewy-sweet dried cranberries, and you’re all but guaranteed to have a great rest of your day.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Pear
1 unit
Lemon
1 teaspoon
Cinnamon
1 tablespoon
Brown Sugar
½ cup
Yogurt
(Contains Milk)
4 tablespoon
Crème Fraîche
(Contains Milk)
2 unit
Belgian Waffle
(Contains Eggs, Milk, Wheat)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1 ounce
Dried Cranberries
2 tablespoon
Maple Syrup
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, core, and dice pear into ½-inch pieces. Quarter lemon.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add pear, cinnamon, brown sugar, half the maple syrup, ¼ cup water, juice from one lemon wedge, and a pinch of salt (½ cup water and juice from two wedges for 4). (Save remaining lemon wedges for another use.) • Bring mixture to a simmer, then reduce heat to medium low. Cook, stirring occasionally, until pear is softened, 10-12 minutes. Gently mash with a potato masher or fork until mixture is soft but still chunky. • Meanwhile, in a medium bowl, whisk together yogurt, crème fraîche, and remaining maple syrup.
• Toast waffles until golden brown. • Divide yogurt mixture between two small serving cups or bowls (four cups or bowls for 4 servings). Garnish with almonds and dried cranberries.
• Divide waffles between plates; top with pear compote. Serve with parfaits on the side.