Well, hey there everyone. I’m running a bit late today, and still composing my post about my experience on the Whole30 last month; I thought I’d have it done this morning, but I have to decide how I want to handle a minor personal issue first. I can’t really tackle anything too involved until then, so it will most likely be tomorrow.
At any rate, I do have a recipe – the first of the post Whole30 recipes (which I have no intention of abandoning by any means). As you can see, I got my waffle, and a delicious waffle it was.
Beloved and I ran down to Columbus last Friday so we could eat at our favorite restaurant. We decided to stay overnight (and make use of some of Beloved’s Holiday Inn points), and make the drive to Athens, Ohio Saturday morning to check out the oldest and most well-established farmer’s market in the state. While there, we picked up some of the most delicious nectarines I’d eaten in a very long time.
The waffles had to wait until Labor Day morning, since The Young One headed to a friend’s house for the weekend once we returned from our trip (and would have objected mightily if we’d eaten them without him). While making some sausage and getting everything ready for the waffles, I looked at the nectarines sitting on my counter and wondered if I could incorporate them into our holiday brunch.
The answer to that would be “yes!”
The process for peeling nectarines is the same for peaches; make a small, shallow X in the base of the fruit with the tip of a sharp knife, then drop it in boiling water for about 30 seconds, or until the skin of the fruit begins to separate at the incision. Drop the nectarine in ice water to shock it, then gently rub the skin off the fruit with your fingers. I saved the water I used for peeling the fruit as the water in the recipe, and it worked quite well. The tarragon lends subtle anise undertones to the syrup. Bruise the sprig by laying it on a wood cutting board and tap it with the backside of a heavy knife; this will help it release its flavor during the cooking process.
This is a really fresh, delicious alternative to traditional maple syrup for waffles and pancakes; we enjoyed it a great deal. I should note here that you won’t use all of the syrup by any means – I had more than half left after making our meal (it keeps well in the fridge; warm it up before using again), so the calorie and carbohydrate counts for the recipe are very overstated. I should also point out that a serving of the waffles is half of what’s pictured (a whole waffle makes for a better photo). So, this isn’t something you’d eat on a regular basis, but it’s a great treat once in awhile.
- 3 servings Gluten-Free Waffles
- 2 cups water
- 1/3 cup evaporated cane juice
- 1/3 cup honey
- 1 large sprig tarragon, bruised
- 3 large nectarines, pitted and thickly sliced
- Bring the water, evaporated cane juice and honey to a boil in a large saucepan, stirring to dissolve sugar. Drop in the tarragon sprig; add nectarines. Reduce heat, and simmer 5 minutes or just until the nectarines are tender – do not overcook.
- Remove nectarines from pan with a slotted spoon and set aside; remove the tarragon sprig and discard. Bring liquid to a boil, and cook until reduced by about half. Cool slightly. Serve the nectarines and syrup over warm waffles. Leftover syrup can be refrigerated for future use.
- Nutrition (per serving): 464 calories, 14.3g total fat, 98.1mg cholesterol, 227.5mg sodium, 483.5mg potassium, 79.4g carbohydrates, 4.8g fiber, 63.3g sugar, 4.9g protein