Waffles with apple-green chile compote are worth planning ahead. Make them for your next special breakfast or brunch. It may look complicated–waffles always do. Just read the recipe carefully and make parts of it ahead of time. Bake the waffles, put everything together, and serve.
Make the apple compote ahead of time
You can make the apple compote ahead of time, store it in the refrigerator, and re-heat it while the waffles are baking. A combination of tart apples and not so tart apples work well. Fuji and Honeycrisp or Granny Smith and Pink Lady are nice combinations.
Make the brown butter syrup ahead of time
The brown butter syrup is also easy to make ahead of time and re-heat just before using. You could use regular maple syrup, but the brown butter syrup makes it extraordinary! It will keep for a very long time in a tightly closed jar in the refrigerator.
Put the waffles with apple-green chile compote together at the last minute
While the waffles are baking you can re-heat the compote and the brown butter syrup and have them ready to go. I like to have all the components of this dish lined up on the counter assembly-line style. Here’s what you need:
waffles
apple-green chile compote
mascarpone cheese
toasted chopped pecans
brown butter syrup (drizzle a little over the waffles and pass more in a pitcher)
How I’m becoming a better cook
Even though I’ve been cooking since I was a teenager, I’m still learning how to cook better, faster and easier. I spend so much time in the kitchen at the bed & breakfast that I’m always looking for ways to be more professional. A few years ago, I took a look at how I was doing things. There is a good reason the professional chefs on TV have everything measured out ahead of time in those little dishes. How many times have I had to dash to the store because I didn’t have everything I needed? Too many. How many times have I forgotten to add an ingredient because I didn’t put everything out before starting? Too many.
When I start cooking, I have all of the ingredients lined up on the counter, in the order they appear in the recipe. My second step is to read through the recipe again. I look for ingredients that are added at the same time. I measure out those ingredients and put them in glass portion dishes. Finally, I put away the containers of the ingredients once they’ve been measured or added. Wait–did I already add the salt? The container is still on the counter!
Some people can make lots of recipes from memory. Not me. I have about half a dozen of my favorite dishes that I can make from memory. Other than those, I can never remember the complete list of ingredients or how much of each. I would rather use the recipe for something every time and get consistently good results. Even Einstein never bothered to memorize his telephone number. When asked about it, he said, “Why do I need to clutter my brain with something when I can look it up?”
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| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- 1 egg separated
- 1 tablespoon sugar
- 2 cups water
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla paste
- 1/4 cup brandy
- 1/2 teaspoon ground cinnamon
- pinch salt
- 4 ounces diced green chile
- 8 large apples * peeled, cored and cubed
- 4 ounces butter
- 1/2 cup water
- 1/3 cup corn syrup
- 1 1/2 cups brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
Ingredients
Sue's Crispy waffles
apple-green chile compote
brown butter syrup
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- Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder, and baking soda in a large bowl.
- In another bowl, whisk yolks with oil; add milk, buttermilk, vanilla and whisk until combined. Set aside.
- Beat egg white in a small bowl with an electric mixer to almost soft peaks. Sprinkle in sugar and continue beating until white and glossy.
- Pour wet ingredients into dry ingredients and mix until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated.
- Add batter to preheated waffle iron following manufacturer’s instructions and cook until crisp and brown. Set waffle directly on rack in oven to keep it warm and crisp, at least 5 minutes and up to 20 minutes.
- Notes: do not overfill waffle iron—trying to cook too much batter keeps them from becoming crisp. *For more vanilla flavor, use double strength vanilla extract.
- Put all the ingredients, except for the apples and green chile, in a large pot (a Dutch oven works nicely) and stir to combine. Add the apples and green chile and bring to a boil. Reduce to a simmer and cook until the apples are tender and the liquid has thickened, about 20-30 minutes.
- Remove from the heat and cool before storing in refrigerator.
- If you will be serving on waffles, reheat the compote and serve warm on the waffles with mascarpone cheese, sprinkled with toasted pecans. I like to drizzle a brown butter syrup over the compote. Serve the syrup on the side.
- Place butter in a medium saucepan and melt over medium heat. Once the butter has stop bubbling, watch the butter closely as it starts to brown. When it has started to turn a golden brown and has a nutty aroma, stir in the water and corn syrup.
- Add the rest of the ingredients and cook over a medium low heat, stirring occasionally, until the syrup starts to bubble and thicken. Remove from heat.
- You can store the syrup in the refrigerator and reheat when needed.
