Pumpkin Apple Waffles With Caramel Pecan Sauce |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 12 |
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YUMMY!! What an indulgence (sp?) anyhow, these are fantastic! Break tradition, invite people over for breakfast at night instead of that boring old pot roast. Ingredients:
1/2 cup fresh pumpkin or 1/2 cup canned pumpkin |
1 1/2 cups milk |
3 eggs, beaten |
1 cup flour |
2 teaspoons baking powder |
2 tablespoons sugar |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/4 teaspoon ground ginger |
2 cups chopped unpeeled apples, divided |
1 cup unsalted butter |
2 1/2 cups brown sugar |
1/4 teaspoon salt |
1/4 cup light corn syrup |
1 cup heavy whipping cream |
1 1/2 cups chopped toasted pecans |
Directions:
1. Combine pumpkin, milk and eggs.
2. Add sifted dry ingredients to pumpkin mixture, stirring just until mixture is combined.
3. Stir in 1 cup chopped apple.
4. The batter can be store in the refrigerator overnight.
5. Cook on a preheated waffle iron that has been oiled or sprayed with a food release spray.
6. (Cooked waffles can be laid directly on the rack, uncovered, and held in a 200 degree oven) To serve, dust prewarmed plates with powdered sugar.
7. Sprinkle a few pinches of ground cinnamon around the edge of the plate.
8. Center 2 waffles on the plate and top with some reserved chopped apple.
9. Drizzle with Caramel Pecan Sauce.
10. Caramel Pecan Sauce:.
11. Melt butter in a saucepan over low heat.
12. Add brown sugar and salt.
13. Cook on low until melted and smooth.
14. Stir in Syrup.
15. Cook on low 5-10 minutes.
16. Stir in cream and cook for 5 more minutes.
17. (cook very slowly or sauce will turn sugary).
18. Stir in pecans.
19. Sauce can be made ahead and refrigerated or frozen.
20. Warm before serving.
21. It can be thinned with half and half or cream for a milkier sauce.
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