Waffles with Pear-Cherry Compote

Total Time:
40 min
30 min
10 min

4 servings

  • For the creamy topping:
  • 1 cup 2 percent cottage cheese
  • 2 tablespoons sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • For the compote:
  • 2 tablespoons unsalted butter
  • 3 Bosc pears, peeled and cut into small chunks
  • 1/3 cup dried cherries
  • Juice of 2 oranges (about 1 cup)
  • 2 tablespoons sugar
  • For the waffles:
  • 2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • Pinch of salt
  • 1 1/4 cups milk
  • 1 cup 2 percent cottage cheese
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • Grated zest of 1/2 orange
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • Cooking spray
  • Make the creamy topping: Combine the cottage cheese, sugar, milk and vanilla in a food processor and puree until smooth. Cover and refrigerate until ready to serve.

  • Make the compote: Melt the butter in a saucepan over medium heat. Add the pears and cook until the edges brown, about 2 minutes. Add the dried cherries, orange juice, sugar and 1/3 cup water. Bring to a simmer and cook until syrupy, about 5 minutes; set aside.

  • Make the waffles: Preheat the oven to 250 degrees F. Whisk the flour, oats, sugar, baking powder, baking soda, ginger and salt in a large bowl. Whisk the milk, cottage cheese, eggs, vanilla and orange zest in another bowl (it will be lumpy), then whisk into the flour mixture until just combined. Whisk in the melted butter.

  • Preheat a waffle iron and spray with cooking spray. Ladle in some batter (about 1/2 cup, depending on your waffle iron) and cook until crisp. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining batter. Top the waffles with the creamy topping and compote.

  • Photographs by Kang Kim

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