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Poached Fruit over Waffles

Photo: Levi Brown
Prep time 5 mins
Total time 55 mins
Yield Makes 6 servings (serving size: 1 waffle, about 1 1/2 fruits, and 3 tbsp syrup)
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 apricots
  • 4 plums
  • 2 peaches or nectarines
  • 1 pear, peeled and left whole
  • 1 teaspoon pure vanilla extract
  • 6 (35-gram) frozen whole-grain waffles, toasted

Nutrition Information

  • calories 143
  • fat 1.8 g
  • satfat 0.5 g
  • monofat 0.6 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 31 g
  • fiber 4 g
  • cholesterol 3 mg
  • iron 3 mg
  • sodium 338 mg
  • calcium 117 mg

How to Make It

  1. 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.

  2. 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.