Active Prep Time: 30 Minutes
Total Time: 1 Hour
Yield: 6—8 waffles

Ingredients

Equipment

• Medium saucepan
• Medium mixing bowl
• Waffle iron

Baking

• Prepare the dough:
  • Dissolve the yeast in lukewarm milk.
  • Gradually add the milk, eggs, and softened butter to the flour.
  • Let dough rise until it doubles in size, approx. 30 minutes
• Prepare the compote:
  • Wash the strawberries and blueberries and transfer to the medium saucepan.
  • Add the brandy, dark brown sugar, nutmeg, and cloves to the medium saucepan and bring to a medium heat.[1]
  • Let sit, stirring occasionally, approx. 20 minutes.
  • Add cornstarch, stirring continuously, until compote thickens.
  • Remove from heat and transfer to a serving dish
• Cook the waffles:
  • Gently fold the pearl sugar into the dough
  • Divide dough into balls, 3 to 4 oz each (about the size of a small apple).
  • Press the balls into patties and bake in a heated and greased waffle iron
• Serve:
  • Serve immediately with fruit compote.
  • The waffles keep well and will remain crisp when cold

Notes

[1] — Freshly grated nutmeg makes a big difference here. You can buy whole nutmeg most anywhere that sells decent spices. Use a microplane to grate as much as you need, and store the rest of the seed in a ziploc bag or airtight container.