Nuts are a natural pairing for nectarines and other stone fruits, so combine them in this recipe for Belgian waffles that will be the star at this weekend’s brunch. The pomegranate seeds are entirely optional, but they add a pretty pop of color and sweet-tart flavor if you want to use them.
Belgian Waffles with Nectarines and Walnuts
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./285 g) Bellegem waffle mix
- 2 nectarines, halved, pitted and thinly sliced
- 1/2 cup (2 oz./60 g) toasted walnut halves
- 1 Tbs. fresh thyme leaves
- Maple syrup for drizzling
- Pomegranate seeds for garnish (optional)
1. In a large bowl, whisk together the melted butter and warm water until well blended. Add the waffle mix and whisk until blended. Do not overmix; the batter will appear lumpy. Let the batter stand at room temperature for about 15 minutes.
2. Meanwhile, spray a Belgian waffle maker with nonstick cooking spray, wiping off any excess. Preheat the waffle maker to medium-high heat. Preheat an oven to 200°F (95°C).
3. Gently stir the batter, then pour into the center of the waffle maker until almost full. Close the lid and cook according to the manufacturer’s instructions until crisp and golden brown. Transfer the waffle to the oven to keep warm. Repeat to make 3 more waffles with the remaining batter.
4. To assemble, place each waffle on an individual plate. Top each waffle with nectarine slices, walnuts and thyme, dividing them evenly. Drizzle each waffle with maple syrup to taste and garnish with pomegranate seeds. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen