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Recipe Detail Page
Waffles with Passion Fruit Caramel & Strawberries
Summer 2023
Passion fruit juice brings its bright, tropical flavour to this smooth, rich caramel. Combined with some briefly marinated strawberries and toasted coconut, it makes a divine trio for waffles. Most store-bought passion fruit juice will be blended with other juices, so try to pick one that’s mixed with a single juice (such as pear or apple) for the best flavour.
Serves 8 to 10
PASSION FRUIT CARAMEL
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) water
1/4 tsp (1 mL) fine sea salt
1/2 cup (125 mL) heavy cream
1/2 cup (125 mL) passion fruit juice
1/2 vanilla bean, seeds scraped
STRAWBERRIES
3 1/2 cups (875 mL) hulled and quartered strawberries
3 tbsp (45 mL) granulated sugar
1 tsp (5 mL) finely grated lemon zest
ASSEMBLY
Buttermilk Waffles (recipe follows)
1 cup (250 mL) flaked coconut, lightly toasted
1. For the caramel, pour sugar evenly over the bottom of a large saucepan. Without stirring (this prevents sugar from crystalizing), add water and salt. Set over medium-high heat. Cook, without stirring, gently swirling if needed, until amber in colour, 10 to 15 minutes. Immediately remove from heat to a cool burner. Working quickly and very carefully, pour in cream—mixture will vigorously bubble and steam upward—whisking to combine. Return to heat over medium. Continue cooking, whisking often, until mixture returns to an amber colour and is very lightly thickened, about 2 minutes. Remove from heat and very carefully whisk in passionfruit juice then vanilla seeds (saving pod for another use). Let cool to room temperature before serving, 30 minutes. (Caramel can be chilled in a resealable container up to 5 days. Let come to room temperature or gently rewarm before serving.)
2. For the strawberries, combine strawberries with sugar and lemon zest in a medium bowl. Let stand until sugar is dissolved and mixture is lightly saucy, 10 minutes.
3. Drizzle waffles with passionfruit caramel. Top with strawberries and coconut. Serve immediately.
Serves 8 to 10
BUTTERMILK WAFFLES
This resilient batter can be used immediately or made ahead of time and refrigerated overnight. It uses baking powder instead of soda which does the trick to let it withstand this lengthy rest. Leaving some lumps in the batter will keep these waffles tender and fluffy, so be sure not to overmix.
2 1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 1/4 tsp (6 mL) fine sea salt
1 cup (250 mL) shaken buttermilk
1 cup (250 mL) whole milk
4 large eggs
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, melted, plus more for cooking
1. Preheat a mini waffle iron according to the manufacturer’s instructions. In a medium bowl, whisk flour, baking powder and salt. In a second bowl, whisk milks with eggs and sugar until combined. Stream in butter, whisking until smooth. Add flour mixture to milk mixture, gently whisking just until a batter comes together with some lumps remaining. (Batter can be covered and refrigerated for up to 1 day.)
2. Brush waffle iron lightly with butter. Spoon batter into iron and cook until steam subsides, and waffles are deeply golden, 4 to 6 minutes. Transfer to a plate and repeat with the remaining batter.
Makes 22 waffles
