Best summer breakfast: caramel peach waffles

They write that it came to our lands from faraway China through the Silk Road through Persia, hence the ancient Romans called it the Persian apple. The fruit is supposed to have been mentioned in written sources as early as 79 AD. China is still the largest producer today, followed by Italy. We know more than 700 species of peaches. Yes, even a nectarine is merely a peach, not a cross between a peach and an apple or a plum, as many speculate. Nectarine is supposed to be smooth due to genetic developmental defect.

Breakfast in capital letters

Waffles

  • 220 g soft white flour
  • 30 gr of corn flour
  • 80 g sugar
  • 250 ml buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • a pinch of ground cardamom
  • 60 ml sunflower oil
  • 2 eggs

Caramel peaches

  • 150 gr sugar with vanilla seeds
  • 4 peaches
  • 100 g butter
  • peach liqueur
  • 2 dcl sweet cream

Preparation

1. Waffles: Mix the dry ingredients well. Then gradually add the buttermilk, oil and egg yolks. Mix the ingredients well with a mixer.

2. Prepare the snow from the egg whites and sugar and mix it lightly into the prepared mass.

Bake the waffles in a waffle maker and while they are still warm, coat them with peaches and sweet pana cream.

4. Peaches: Peel and chop.

Melt the butter in a pan and add the sugar. When the butter starts to foam, add the sliced ​​peaches and fry quickly.

6. Finally add the peach liqueur, wait for the alcohol to evaporate and serve with waffles.

Also try: Cult dish: kachapuri

Photo: unspecified unspecified / Getty Images

Recipe: Saša Drobnič Škerjanec

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