Waffles with caramelised clementines and pistachios
Sticky caramelised clementines and crunchy toasted pistachios provide an indulgent topping for fluffy buttermilk waffles in this festive brunch recipe.
Ingreadient
- 4 clementines
- 30g shelled pistachios, roughly chopped
- 80g soft light brown sugar
- 1 tbsp Grand Marnier, Cointreau or other triple sec/orange liqueur
- 100ml double cream
- 4 tbsp greek yogurt to serve
- 50g unsalted butter, melted and cooled, plus extra to grease
- 175g white spelt flour (see Know-how) or plain flour
- ¼ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tbsp soft light brown sugar
- 1 tsp ground cinnamon, plus extra to serve
- 300ml buttermilk (or a 284ml tub plus 15ml more whole milk)
- 50ml whole milk
- 2 medium free-range eggs
- 18cm waffle iron
Instruction
- Peel the clementines and cut each one into 3 thick wheels. Heat the oven to 100°C fan/gas ½ and put the pistachios on a baking tray inside to slowly toast while the oven heats and you make the waffles.
- To make the waffles, grease the waffle iron with butter and heat to high. Mix the flour, bicarb, baking powder, sugar and cinnamon together in a large bowl. In another bowl, whisk the buttermilk, milk, butter and eggs, then pour into the dry ingredients and mix until just combined.
- Ladle about a quarter of the batter into the middle of the waffle iron and cook for 6-8 minutes until crisp and golden. Transfer the cooked waffle to a baking tray in the oven to keep warm, then repeat three more times with the rest of the batter. Don’t forget to check on the pistachios; remove from the oven when toasted.
- While the waffles are cooking, make the caramel. Put the 80g brown sugar and 50ml water in a frying pan and set over a medium-high heat. Stir until dissolved, then remove the spoon and continue to cook until the sugar becomes a rich golden colour, swirling the pan every now and then. Add the Grand Marnier, bubble for a minute, then add the clementine slices and cook for a minute on each side. Add the cream (be careful – it might spit) and stir well to form rich caramel sauce.
- Serve the waffles warm, topped with yogurt, clementine caramel and a sprinkling of the pistachios.
