Apricot Waffles with Almonds and Ricotta
These Apricot Waffles with Almonds and Ricotta are one of our favorite summer breakfasts. Crisp waffles, filled with apricots, and topped with fresh, sweetened ricotta cheese, toasted almonds, and blackberry syrup, are my idea of a perfect June breakfast. With everyone being home all the time now, I find it’s really nice to start the day with a summery, fruity breakfast. I love these waffles for several reasons. First of all, I love that these can be made in advance and then reheated. Secondly, I like that this recipe uses mostly ingredients I always have on hand. And, finally, I like how delicious these waffles taste.
The Ingredients Needed for Apricot Waffles with Almonds and Ricotta
I’ve been finding really great large and firm apricots lately. They give these waffles terrific flavor, as do the blackberries. To save money, though, I use frozen blackberries for the syrup, and they’re just perfect. Another important ingredient in this recipe is the fresh ricotta cheese, which is sold here in Italian markets and some specialty supermarkets. Of course, you can use regular supermarket ricotta cheese, but in my opinion, it does not have nearly the same great flavor as the fresh ricotta cheese.
How I Made my Waffles
I start this recipe by making my blackberry syrup. That way it can simmer away while I make the rest of the dish. Next, I brown my almonds and mix up the ricotta topping. Finally, I preheat my waffle iron and mix up the waffle ingredients. I like to serve the waffles as soon as they come out, so they’re nice and crisp. They can be reheated the next day at 350 degrees, which is very convenient. I actually reheated ours in my air fryer, and they came out nice and crispy. If you like waffles, you need to try these yummy Apricot Waffles with Almonds and Ricotta.
Apricot Waffles with Almonds, Ricotta, and Blackberry Syrup
Ingredients
For the Apricot Waffles:
- 2 cups flour (240g)
- 4 tsp. baking powder
- 1 tbsp. brown sugar
- ¼ tsp. salt
- 3 eggs
- ½ cup sour cream
- 1 cup whole milk
- 1 cup thinly sliced apricots
- ½ cup melted butter
For the Blackberry Syrup:
- 2 cups blackberries
- ½ cup sugar
- ½ cup water
- 2½ tsp. cornstarch
For the Ricotta and Almond Toppings:
- ½ cup sliced almonds
- 1 tbsp. butter
- 1 cup fresh ricotta cheese
- 2 tbsp. confectioner's sugar
- 2 tbsp. milk
- ½ tsp. vanilla
Instructions
For the Apricot Waffles:
- Sift the flour, baking powder, sugar, and salt together and set aside.
- In a large mixing bowl, beat the eggs, and then mix in the sour cream and milk. Add the flour mixture, stirring just until no streaks of flour appear. Try not to overmix. Stir in the apricots and butter.
- Cook batter in your waffle iron, according to it's directions.
For the Blackberry Syrup:
- In a 3 quart saucepan, simmer all the ingredients, until thick and syrupy, about 10 minutes.
For the Ricotta and Almond Toppings:
- In a small skillet on medium heat, melt the butter, and cook the almonds, taking care not to burn them. Cook until they are just golden brown.
- For the ricotta topping, mix all the ingredients together in a bowl.
