Apricot Waffles with Almonds, Ricotta, and Blackberry Syrup
Sour Cream Waffles filled with apricots and topped with a fresh ricotta cream, toasted almonds, and sweet 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.
Nutrition
Calories: 425kcal
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