Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Hazelnut Waffles with Marjoram Peaches




Source of Recipe


Internet


List of Ingredients




MARJORAM PEACHES
3 cups sliced fresh peaches
1 1/2 Tbsp. chopped marjoram
1/4 cup brown sugar
1 Tbsp. EXTRA VIRGIN OLIVE OIL
2 Tbsp. Torani hazelnut syrup

HAZELNUT WAFFLES
1 cup flour
1/2 cup finely chopped toasted hazelnuts
1/4 cup brown sugar
2 Tbsp. EXTRA VIRGIN OLIVE OIL
1 tsp. vanilla extract


Recipe



MARJORAM PEACHES
1. In a large bowl, combine the peaches, marjoram, brown sugar, olive oil and hazelnut syrup. Mix well and set aside.

HAZELNUT WAFFLES
1. Preheat waffle maker.

2. In a large bowl, combine flour, 1/4 cup of the hazelnuts, brown sugar, baking powder, baking soda and salt. Mix well.

3. In a second bowl, whisk eggs until whites and yolks are just blended. Whisk in buttermilk, olive oil and vanilla extract and beat until mixture is smooth.

4. Pour liquid mixture into reserved flour mixture and whisk until well blended.

5. Brush a light coasting of olive oil on hot waffle grids. Using a soup ladle, immediately ladle batter onto bottom grid, close and bake according to manufacturer's directions.

6. Serve on warm plates with marjoram peaches and top with reserved 1/4 cup chopped hazelnuts.

Serves 4

VARIATION: A warm peach compote can be made by lightly sauteing the peaches in the olive oil, adding the marjoram, brown sugar and hazelnut syrup and stewing gently until peaches are soft and mixture is syrupy. Pour over cooked waffles and top with chopped hazelnuts.