Waffles with fruit? Everyone does that, don’t they? Not like this they don’t. Straight from L’Auberge Provencale Bed and Breakfast in White Post, VA, these fragrant Orange Blossom Waffles with Mangoes and Nutmeg cream are so laden with springtime goodness that blue birds will be whistling from your fingers as you stir.
There are special tidbits all through this recipe, from the orange blossom water in the waffles themselves, to dousing the mangoes in a peach schnapps syrup, these are definitely not your toaster’s waffles!
Mango Preparation:
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons Peach Schnapps Liqueur
- 1 tablespoon chopped mint or basil
- 2 mangos, peeled and sliced
Bring 1-cup sugar, water, Peach Schnapps and herb to boil. Remove from heat, let cool to room temperature. Pour over sliced mangos and refrigerate.
Nutmeg Cream:
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon grated fresh nutmeg
Whip heavy cream, 2 tablespoons sugar and grated nutmeg until soft peaks form. Refrigerate until ready to use.
Waffles:
- 1 cup flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 pinch salt
- 1 cup milk
- 1 egg
- 1 oz peanut oil
- 1 tablespoon orange blossom water
Pre-heat waffle iron. Mix flour, baking powder, 2 tablespoons sugar and salt together. In separate bowl, mix milk, egg, oil and orange blossom water. Whisk wet ingredients into dry ingredients whisk until well blended. Pour enough batter to cover waffle iron bottom, cook until golden brown. Batter should make 3 large waffles.
Assembly:
Take waffle and cut into three wedges, fan out on half of plate. Fan out 5 – 6 mango slices on other half of plate. Pour a little maple syrup on waffles and dollop a little nutmeg cream in center of plate. Garnish with sprig of mint or basil.
With waffles this good, who will blame you if you have them for lunch and dinner also?
Almost too pretty to eat, but too good not to.
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