Autumn Pumpkin Waffles with Irresistible Salted Caramel
·Pumpkin purée
You can make the pumpkin purée just before baking the waffles, or keep a batch stashed in the freezer. Simply cut your favourite pumpkin into pieces and roast at 180°C for about 30 minutes. Then mash or blend the flesh until smooth.
Making the batter
Put the eggs and maple syrup in the bowl of a stand mixer and whisk together. You won't get a full foam, but you should end up with a smooth mixture. Add the melted butter, pumpkin purée, flour, baking powder and a pinch of salt.
Bake in the waffle maker
Mix everything into a smooth batter. Bake the waffles in the waffle maker. While you're pouring in fresh batter and taking out finished waffles, prepare the caramel on the stove.
Get the sugar ready
Pour the sugar into a wide stainless-steel pan. Shake the pan so the sugar forms an even layer across the bottom. Start heating it over slightly more than medium heat.
Heat it through
The sugar will start to melt. Once most of it has melted and it begins to turn golden, give it a stir. Keep stirring until the sugar turns a beautiful golden colour, then take the pan off the heat.
Making the sauce
Add the butter in small pieces, stirring it in. Heat the cream until hot, then pour it in gradually as well, stirring constantly, ideally with a whisk. Don't worry if you get a few lumps.
Caramel with pears
Get out a baking dish with a lid. Add the pears, cut into quarters and cored. Add the caramel lumps to the dish. If you didn't end up with any lumps, pour in two to three tablespoons of caramel instead. Cover with the lid and bake at 200°C for 10 minutes.
Serving
The caramel lumps will melt and the pears will release their juices, which mix with the caramel to create an amazing topping for the pumpkin waffles. Serve everything together.
