Spiced Waffles With Pineapple Compote

This recipe for spiced waffles with pineapple compote is perfect for those times when you want to take breakfast or brunch to the next level.

Chef Janille O’Brien demonstrates how easy it is to whip up these homemade waffles with a compote using tropical fruit. The compote is perfect balance of sweet and tart which pairs beautifully with these light, crispy and fluffy waffles. All made from scratch.

Spiced Waffles With Pineapple Compote

Chef Janille O'Brien demonstrates how to make the lightest, crispiest, fluffiest, spiced homemade waffles with a tropical pineapple compote that's a beautiful balance of sweet and tart.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Course: Breakfast

Servings: 5

Author: Janille O'Brien

Equipment

• 1 Hand Blender
• 1 Waffle Iron

Ingredients

Spiced Waffles

• 2 ¼ Cups All Purpose Flour
• 1 Tbsp Baking Powder
• 3 Tbsp Sugar
• ½ Tsp Salt
• 1 Tsp Cinnamon
• ½ Tsp Nutmeg powder
• 2 Lg Eggs Separated
• ½ Cup Vegetable Oil
• 2 Cups Evaporated Milk or Milk of choice
• ½ Tbsp Vanilla Extract

Pineapple Compote

• 2 Cups Fresh/Frozen Pineapple diced
• ½ Cup Granulated Sugar to taste
• 1 Bay Leaf
• ¼ Cup Lemon/Lime Juice to taste
• 1 Pinch Salt
• 1 Tbsp Corn Starch
• ½ Cup Water or Pineapple Juice optional

Instructions

Spiced Waffles

• In a medium bowl add flour, baking powder, sugar, salt, cinnamon and nutmeg. Whisk together until fully combined. Set aside.
• In a large bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract. Set aside.
• In another medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
• Add the dry ingredients to the egg yolk mixture and mix well.
• Gently fold the egg whites into the batter and set aside .
• Preheat your waffle iron and spray with non stick cooking spray.
• Pour prepared batter onto your hot waffle iron and cook according to manufacturer's instructions.
• Serve immediately with compote, powdered sugar or any of your favorite toppings.

Pineapple Compote

• Add pineapple and sugar to a saucepan over medium-low heat. Simmer until the pineapple releases its juices.
• Add bay leaf, lemon/lime juice and salt. Simmer for 3 minutes, or until the pineapple softens. Taste and adjust the sweetness if needed. Remove the bay leaf.
• In a small bowl, mix the cornstarch with ¼ cup of the pineapple juice from the pan until smooth.
• Stir the cornstarch mixture back into the pan. Cook for about 2 minutes, stirring, until the compote thickens and becomes glossy.
• If the compote is too thick, add a little water or pineapple juice to reach your desired consistency.
• Remove from heat and allow to cool before serving.

Video

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