Whole-Wheat Waffles with Spiced Fall Fruit

Ingredients

• COMPOTE
• 2 tablespoons butter
• 1/2 cup packed light brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 3 firm-ripe pears or apples, peeled and sliced 1/3 in. thick
• 1/2 cup pomegranate seeds
• WAFFLES
• 2 cups whole-wheat flour*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 2 to 2 1/4 cups buttermilk
• 1/4 cup applesauce
• 2 to 3 tbsp. olive oil

Preparation

1. 1. Make compote: Heat butter, sugar, lemon juice, and cinnamon in a 12-in. frying pan over medium heat, whisking occasionally, until melted. Add pears and cook, stirring gently a few times, until slightly soft, 5 to 10 minutes. Remove from heat and stir in pomegranate seeds.
2. 2. Meanwhile, make waffles: Heat a waffle iron according to manufacturer's directions. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, whisk eggs to blend, then whisk in 2 cups buttermilk, the applesauce, and 2 tbsp. oil. Whisk in flour mixture until smooth.
3. 3. Cook a small test waffle, coating grids with cooking oil spray if suggested by manufacturer. If it's drier than you like, whisk another 1 tbsp. oil and 1/4 cup buttermilk into batter. Cook remaining waffles.
4. 4. Reheat compote over medium-high heat and serve with waffles.
5. *Choose milder and softer whole-wheat flour (such as pastry or Sonora) to heartier (such as hard white or hard red).
6. Note: Nutritional analysis is per waffle.