Waffles with almond cherry sauce
Skill level: Easy peasy
Costs: Cheap as chips
An easy, fruity accompaniment that will transform readymade waffles or plain pancakes into something special. Quick and easy to make, the sweet cherries and silky cream will make this an indulgent breakfast or dessert
- 450g frozen cherries, thawed, juices retained
- 1tbsp cornflour
- 75g caster sugar
- 1tsp almond extract
- 4 large or 8 small readymade waffles
- 150ml whipping cream
- 2tbsp icing sugar
If you can’t find frozen cherries, used canned. Drain 2 x 425g cans pitted cherries in light syrup, and thicken the juice as directed above. You won’t need to add any extra sugar.
- Put the cherries and their juices in a saucepan. Blend the cornflour with 2tbsp cold water to make a paste and mix into the cherries along with a further 150ml water. Sprinkle with the sugar and then heat, stirring, until the sugar dissolves.
- Bring to the boil and cook for 1 min to thicken the sauce. Remove from the heat and allow to cool for 30 min if serving warm, or completely to serve cold.
- When ready to serve, mix the almond extract into the cherry sauce. Lightly toast the waffles as directed. Whip the cream until softly peaking; sift the icing sugar on top and carefully fold into the cream to sweeten it.
- To serve, put one or two waffles on each serving plate. Spoon over the warm or cold cherry sauce and serve with a dollop of the sweet whipped cream.