Buttermilk Waffles With Poached Quinces And Cinnamon Cream

Ingredients (serves 8)

• 300ml thickened cream
• 1 tsp ground cinnamon
• 1 tbs icing sugar, sifted
• 2 cups (300g) self-raising fl our
• 1 tsp bicarbonate soda
• 2 tsp caster sugar
• 2 eggs
• 90g unsalted butter, melted
• 1 3/4 cups (435ml) buttermilk

• Poached quinces

• 1 cup (220g) caster sugar
• 1 vanilla bean, split, seeds scraped
• 2 cinnamon sticks
• 2 quinces, peeled, cut into 8 wedges

Method

1. For quinces, place sugar in a pan over medium heat with vanilla pod and seeds, and cinnamon. Add 3 cups water and stir to dissolve sugar. Add quinces, cover and cook over low heat for 2 1/2-3 hours until fruit is deep red and softened, and liquid is syrupy. Cool. Refrigerate until required.

2. For cinnamon cream, whip cream, then stir through cinnamon and icing sugar.

3. For waffles, sift flour, soda and a pinch of salt into a bowl. Add caster sugar, eggs, butter and buttermilk, whisking until smooth, then set aside for 10 minutes.

4. Preheat an electric waffle iron. Pour in enough batter to cover the base of the iron and cook according to manufacturer's directions. Repeat with remaining batter.

5. Serve with quinces and cream.

Notes

• You will need an electric waffle iron for this recipe.