Feel free to substitute 2-3 pounds of any fruit you like. Instead of waffles, you can serve with angel food cake or anything that captures the tasty juice--you'll want every drop.
1 tablespoon coriander seeds
3/4 cup agave nectar
Zest of 1 lemon (removed in large strips with vegetable peeler)
1 small bunch fresh tarragon, tied with a string
4 cups water
2 peaches or nectarines
1 pear, peeled and left whole
1 teaspoon pure vanilla extract
6 (35-gram) frozen whole-grain waffles, toasted
How to Make It
In large saucepot, toast coriander seeds until fragrant (3-5 minutes). Add agave, lemon zest, tarragon, and water; heat to a simmer, stirring to blend. Simmer 10 minutes. Remove from heat; let stand 20 minutes.
Add fruit to syrup. Cover pot and return to a low simmer, stirring occasionally. After 10 minutes, begin checking fruit for doneness (tip of sharp knife will slide in easily); transfer to bowl as it is tender. Slip skins from apricots, plums, and peaches; cut all fruit in half. Stir vanilla into syrup. Serve fruit over waffles.