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Chocolate Waffles with Poached Cherries

James Carrier
Yield Makes 6 servings

Ingredients

  • 2 pounds fresh cherries, rinsed and pitted
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 1 vanilla bean, split lengthwise
  • 8 ounces mascarpone cheese
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 3 tablespoons melted butter
  • Cooking oil spray
  • Powdered sugar

Nutrition Information

  • calories 632
  • caloriesfromfat 47 %
  • protein 10 g
  • fat 33 g
  • satfat 20 g
  • carbohydrate 78 g
  • fiber 3.7 g
  • sodium 376 mg
  • cholesterol 110 mg

How to Make It

  1. In a 3- to 4-quart pan over medium heat, stir cherries, 1/2 cup granulated sugar, orange juice, lemon juice, and vanilla bean until cherries are juicy and sugar is dissolved, 3 minutes. Adjust heat to maintain a simmer; stir occasionally until cherries are soft, about 10 minutes. Remove from heat; if making up to 2 days ahead, cover and chill (reheat before serving).

  2. Meanwhile, in a bowl with a mixer on low speed, beat mascarpone, cream, vanilla, and 2 tablespoons granulated sugar until soft peaks form. Cover and chill up to 2 days (if needed, whisk to thicken before serving).

  3. In another bowl, mix 1/4 cup granulated sugar and the flour, cocoa, baking powder, and salt. In a bowl, beat egg to blend with milk and butter. Stir into flour mixture until evenly moistened.

  4. Turn a waffle iron to high heat; spray both sides lightly with cooking oil spray. When hot, add about 1 1/4 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles.

  5. Place a waffle on each of 6 dessert plates; sprinkle with powdered sugar. Top with cherries and juice (discard vanilla bean), then mascarpone cream.