Belgian Waffles with Brandied Fruit Compote

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


WaffleFlour3.5 cups / 16 oz
WaffleBelgian pearl sugar224 grams / 8 oz
WaffleMilk0.75 cup / 7 oz
WaffleEggs2 eggs
WaffleYeast1 packet
WaffleButter2 sticks / 8 oz
CompoteStrawberries, halved1 cup
CompoteBlueberries2 cups
CompoteBrandy2 tbsp
CompoteDark brown sugar1 cup
CompoteNutmegto taste
CompoteClovesto taste
CompoteCorn starch2 tbsp


  • Medium saucepan
  • Medium mixing bowl
  • Waffle iron


  • 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


[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.

Written by chris on Apr 6 2019, 12:42 PM.
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