ROASTED FRUIT WAFFLES WITH ALMOND BRITTLE

Serves two

INGREDIENTS

2 ripe peaches, 1 halved 2 ripe nectarines, 1 halved 2 plums, 1 halved 2 tbsp caster sugar ½ vanilla pod, split

For the almond brittle 50g flaked almonds 25g unsalted butter

50g caster sugar

For the waffles

2 eggs 250ml buttermilk 50g butter, melted and cooled

slightly

150g plain flour

1 tsp caster sugar

1 tsp baking powder

For the vanilla mascarpone 1 tsp vanilla extract

2 heaped tbsp mascarpone cheese

1 tsp caster sugar

To serve

1 handful of blackberries 4 fresh mint leaves,

finely chopped

METHOD

h Place the halved peach, nectarine and plum in a small pan with enough water to cover. Bring to the

boil over a high heat and cook for 10-12 minutes until

the fruit has started to break down and the water

has slightly reduced. Remove from the heat and strain using a sieve. Discard the pulp and put the juice back into the pan. Add the sugar and vanilla, place back over a medium heat and cook for a further eight to 10 minutes until reduced, rose amber in colour and the syrup lightly coats the

back of a tablespoon. Remove from the heat and allow to cool for 15 minutes. h Cut the remaining fruit into wedges, remove the stones and place in a mixing bowl. Pour the cooled syrup over the fruit and gently fold so that the syrup completely coats it. Set

aside until needed. h To make the almond brittle, line a baking tray with parchment and spread the flaked almonds across the tray. Put the butter,

caster sugar and two tablespoons of water into a

non-stick frying pan and heat gently over a low heat,

until the sugar has dissolved. Increase the heat to medium and boil for four

to five minutes, until it starts to turn a light golden brown, stirring often as

some parts of the pan may caramelise quicker

than others. h Carefully pour the hot caramel over the almonds

and allow to cool completely. Once cold, break the almond brittle into chunks. This can be

stored in an airtight container for two days at ambient temperature and it also freezes really well. h To make the waffles, crack the eggs into a small

mixing bowl and whisk, then add the buttermilk and cooled butter. Whisk again

until well incorporated. Fold in the flour, sugar and baking powder and mix until the flour is well

incorporated. h Heat up a waffle machine. Pour a ladleful of batter into the machine, close the lid

and cook for five to six minutes. The waffle should be crisp on both sides and super fluffy in the middle

when ready. h Stir together all the ingredients for the vanilla mascarpone in a small bowl. Place a waffle onto each of the serving plates. Spoon the vanilla mascarpone and fruit over both waffles then pour over the syrup. Scatter

with the blackberries, chopped mint and shards of

almond brittle.

Recipe from Brunch The Sunday Way by Alan Turner and Terence Williamson (Frances

Lincoln, £14.99)