WAFFLES WITH FRUIT RECIPES

Steps:

• For Cherry Jam.
• Roughly chop half of the pitted cherries. Place chopped cherries and remaining whole cherries in a medium-sized, heavy-bottomed pan. Scrape the zest from one lemon and add it to the pan with the cherries. Slice both of the lemons in half and squeeze all of the juice into the pan.
• Set the pan on the stove over medium-high heat and bring to a gentle simmer, stirring frequently. Reduce heat to low. Cover the pan, cracking the lid slightly. Keeping a close eye on the pan; slowly simmer the fruit mixture for about 15 to 20 minutes.
• The fruit should be soft and broken down. Add the sugar; stirring to combine well. Increase the heat and bring the mixture back up to a simmer. Cook uncovered, for about 6 to 8 minutes. The jam will thicken as it simmers.
• To test for desired doneness; dip the back of a metal spoon into the mixture. When the jam is done it will coat the back of the spoon. Remove pan from heat and let cool to room temperature. Transfer cooled jam to a bowl or glass jars; cover and store in the refrigerator. Jam will keep for up to three weeks.
• For Waffles:
• Preheat the waffle iron or pan. Preheat oven to 200º F (for warming purposes). Melt the butter; set aside to cool slightly.
• Add the lemon juice to the milk to sour it slightly. In a large mixing bowl, whisk the eggs until light and fluffy. Add the soured milk; whisk well to create air bubbles. Add the dry ingredients, stirring well to beat out any lumps. Pour in the melted butter; stirring well to combine. The finished batter will be fairly thin; but should coat the back of a wooden spoon.
• Coat the hot waffle iron with non-stick cooking spray. Pour batter into each waffle mold. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 4 minutes. Repeat process until all the batter is gone.
• Transfer cooked waffles to rack in oven to keep warm, do not layer.
• Divide waffles among plates. Garnish with cherry jam. Serve.

Steps:

• In a small bowl, dissolve the yeast in 1/4 cup warm milk. In a separate bowl, beat egg whites until stiff peaks form; set aside. In a large bowl, mix together the egg yolks, 1/4 cup milk, melted butter, and sugar. Add the yeast mixture, salt and vanilla extract. Gradually add flour and remaining milk, alternating between the two. Gently fold the egg whites into the waffle batter.
• Cover the batter with plastic wrap, and place in a warm place to rise until it doubles in size, approximately 1 hour.
• Preheat oven to 250º F (to keep waffles warm). Preheat waffle pan or iron.
• Spray waffle pan or iron with nonstick cooking spray. Pour or spread an appropriate amount of batter into each waffle mold. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 5 minutes.
• Transfer cooked waffles to rack in oven to keep warm, do not layer. Repeat until all the batter has been used.
• Divide waffles among plates. Garnish with fresh fruit. Drizzle with maple syrup. Serve.