2 tsp cinnamon (optional, but great esp. around Christmas)
8 cups sifted Selfraising Flour (1kg)
4 1/4 cups full cream Milk (1L)
4 tbsp Cornstarch
1 cup Water/Apple Juice/Cherry Juice
1 cup Raw Sugar (200g)
2 pounds Cherries, pitted (fresh or frozen) (900g)
juice of 2 Lemons/3 Limes
grated rind of 1 organic Lemon/Lime (optional)
1 tbsp Vanilla Essence
Powdered Sugar
Vanilla Ice Cream
Instructions
beat sugar, margerine, eggs, vanilla and rum in a large bowl/stand mixer on high until smooth and foamy. turn mixer on low and add the flour, one cup at a time. now pour in the milk, once combined mix in the milk and keep mixing until you have an even, runny dough. cover with foil and place in the fridge for 30-90min
mix cornstarch into the water and set aside. place the cherries and sugar into a warm saucepan and stir until sugar starts to caramelize. while stirring add lemon/lime juice, then mixed cornstarch and turn heat down to low. add vanilla essence and lemon/lime and let the sauce simmer for about 5min.
bake each waffle with a waffle maker, sift with powdered sugar and serve as fresh as possible, topped with the ice cream and hot cherry sauce
tip- left over dough and the cherry sauce both freeze well
Serving
Suggestions
serve with vanilla ice cream and the hot cherry sauce, or with fresh strawberries and cream
Originally Submitted
1/24/2013
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