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Cooking
Autumn Pumpkin Waffles with Irresistible Salted Caramel
· 2 servings
Pumpkin purée
You can make the pumpkin purée just before baking the waffles, or keep a batch stashed in the freezer. Simply cut your favorite 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 into the bowl of a stand mixer and whisk together. You won't get a full foam, but you'll 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 until you have a smooth batter. Bake the waffles in the waffle maker. While you keep swapping in fresh batter and taking out finished waffles, prepare the caramel on the stove.
Prepare the sugar
Put the sugar into a wide stainless steel pot. Shake the pot so the sugar forms an even layer across the bottom. Start heating over slightly above medium heat.
Heat it through
The sugar will start to melt. Once most of it has melted and it begins to turn golden brown, give it a stir. Keep stirring until the sugar turns a beautiful golden color. Remove from the heat.
Making the sauce
Add the butter piece by piece. Heat the cream until hot and pour it in gradually as well, stirring constantly, ideally with a whisk. Don't worry if lumps form.
Caramel with pears
Get a baking dish with a lid ready. Add the pears, cored and cut into quarters. Add the caramel lumps to the dish. If you didn't get 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 juice, which mixes with the caramel to create an amazing sauce for the pumpkin waffles. Serve it all together.