Cinnamon Waffles with Caramelized Apples--Williams & Sonoma Kitchen

This recipe is from Williams and Sonoma--my new favorite website for cooking and recipes! These waffles are super delicious!  We had them last Sunday for brunch along with scrambled eggs, sausage, and fruit.  The recipe takes a while, but is well worth it!

Ingredients:

·                                 3 Tbs. unsalted butter, plus 8 Tbs. (1 stick) melted butter

·                                 6 Fuji apples, peeled, cored and cut into 1/4-inch slices

·                                 1/2 cup plus 1/3 cup sugar

·                                 1 tsp. cornstarch

·                                 1 1/2 tsp. ground cinnamon

·                                 1/2 tsp. freshly grated nutmeg

·                                 3/4 tsp. salt

·                                 2 1/2 tsp. vanilla extract

·                                 3 eggs, separated

·                                 1 3/4 cups buttermilk

·                                 1 3/4 cups all-purpose flour

·                                 1 1/2 tsp. baking powder

·                                 1 tsp. baking soda

·                                 Whipped cream for serving

Directions:

In a fry pan over medium-high heat, melt the 3 Tbs. butter. When the foaming subsides, add the apples, the 1/2 cup sugar, the cornstarch, 1/2 tsp. of the cinnamon, 1/4 tsp. of the nutmeg and 1/4 tsp. of the salt. Cook, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 18 minutes. Remove the pan from the heat and stir in 2 tsp. of the vanilla. Cover the caramelized apples to keep warm until ready to serve.

Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200°F.

In a large bowl, whisk together the egg yolks, buttermilk, the 8 Tbs. melted butter and the remaining 1/2 tsp. vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, the 1/3 cup sugar, and the remaining 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/2 tsp. salt. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.

Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook until the waffles are golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.

Serve the waffles hot with the caramelized apples and whipped cream. Makes twelve 4-inch square waffles.

Williams-Sonoma Kitchen