Waffles with Plums and Pistachios
One of our favorite farmers’ market finds from roughly June through August, plums come in many varieties and colors—from reddish-purple Avalons to dusky olive-colored Old Green Gage plums—any of which would be gorgeous in this brunch dish suitable for a special occasion. Plums also vary widely in their sweetness, so taste the plum puree to determine whether it needs a bit more sugar.
Ingredients
- 6 plums
- 2 Tbs. sugar, or as needed
- 2 Tbs. maple syrup
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./285 g) Bellegem waffle mix
- Lightly sweetened whipped cream for serving
- 1/4 cup (1 oz./30 g) pistachios, toasted and coarsely chopped
Directions
Cut 4 of the plums in half, remove the pits, and thinly slice. Place in a blender and puree on medium-high speed until very smooth. Pour the pureed plums through a fine-mesh sieve into a small saucepan, discarding any solids. Place the pan over medium heat and stir in the sugar and maple syrup. Taste and add a little more sugar if the mixture is too tart. Simmer until the mixture is thickened, about 10 minutes.
While the plum puree is simmering, make the waffle batter: In a large bowl, whisk together the melted butter and warm water until well blended. Add the waffle mix and whisk until blended. Do not overmix; the batter will appear lumpy. Let the batter stand at room temperature for about 15 minutes.
Cut the 2 remaining plums in half, remove the pits, and slice. Add the slices to the thickened plum syrup and continue to simmer until the plum slices are very tender, about 4 minutes. Remove from the heat and cover to keep warm.
Spray a waffle maker with nonstick cooking spray, wiping off any excess. Preheat the waffle maker to medium-high heat. Preheat an oven to 200°F (95°C).
Gently stir the batter, then pour into the center of the waffle maker until almost full. Close the lid and cook according to the manufacturer’s instructions until crisp and golden brown. Transfer the waffle to the oven to keep warm. Repeat to make 3 more waffles with the remaining batter.
To assemble, place each of the waffles on an individual plate. Top each waffle with some of the plum syrup and poached plums, dividing them evenly. Top each waffle with a dollop of whipped cream and sprinkle with the pistachios, dividing them evenly. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen