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Chocolate Waffles with Poached Cherries

Source of Recipe


Sunset magazine, June 2004






List of Ingredients



• 2 lbs. fresh cherries, rinsed and pitted
  
• 3/4 cup plus 2 Tbsp granulated sugar
  
• 1/3 cup orange juice
  
• 2 Tbsp lemon juice
  
• 1 vanilla bean, split lengthwise
  
• 8 ounces mascarpone cheese
  
• 1/2 cup whipping cream
  
• 1 tsp vanilla
  
• 1 cup all-purpose flour
  
• 1/4 cup unsweetened cocoa
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• 1 large egg
  
• 1 cup milk
  
• 3 Tbsp melted butter
  
• Cooking oil spray
  
• Powdered sugar
  






Instructions



1. In a 3- to 4-quart pan over medium heat, stir cherries, 1/2 cup granulated sugar, orange juice, lemon juice and vanilla bean until cherries are juicy and sugar is dissolved, 3 minutes. Adjust heat to maintain a simmer; stir occasionally until cherries are soft, about 10 minutes. Remove from heat; if making up to 2 days ahead, cover and chill (reheat before serving).
   
   
2. Meanwhile, in a bowl with a mixer on low speed, beat mascarpone, cream, vanilla and 2 tablespoons granulated sugar until soft peaks form. Cover and chill up to 2 days (if needed, whisk to thicken before serving).
   
   
3. In another bowl, mix 1/4 cup granulated sugar and the flour, cocoa, baking powder and salt. In a bowl, beat egg to blend with milk and butter. Stir into flour mixture until evenly moistened.
   
   
4. Turn a waffle iron to high heat; spray both sides lightly with cooking oil spray. When hot, add about 1-1/4 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle; keep warm on a baking sheet in a 200-degree (F) oven up to 15 minutes. Repeat to cook remaining waffles.
   
   
5. Place a waffle on each of 6 dessert plates; sprinkle with powdered sugar. Top with cherries and juice (discard vanilla bean), then mascarpone cream.
   
   Makes 6 servings.