Liège Waffles With Roasted Pears

8 waffles | Prep Time: About 1 hour hands-on (12 hours hands-off) | Cook Time: 1 hour

Ingredients:

For the Dough:

 

For the Pears:

 

For the Whipped Cream:

 

For Cooking the Waffles:

Breakfast or Dessert? You be the judge.

These Liège waffles made with Twin Brook Creamery whole milk and Darigold butter and heavy cream is guaranteed to be your next favorite fall brunch. Far beyond your usual frozen waffles, this recipe has pearl sugar kneaded into the dough. Then, as if that weren’t enough, we also put vanilla bean whipped cream and caramelized, roasted pears on top.


Liège Waffles With Roasted Pears

8 waffles | Prep Time: About 1 hour hands-on (12 hours hands-off) | Cook Time: 1 hour

Ingredients:

For the Dough:

 

For the Pears:

  • 1 tablespoon Darigold Unsalted Butter
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 4 ripe pears, such as Anjou, Bosc, or Bartlett, peeled, halved, cored, and cut into ¾” thick wedges

 

For the Whipped Cream:

 

For Cooking the Waffles:

  • ½ cup pearl sugar
Directions:
  1. To make dough: combine milk and yeast in a stand mixer fitted with the paddle attachment. Let stand for 5 minutes to dissolve the yeast.
  2. Add 1 cup flour, eggs, sugar, and salt and mix on low speed until combined. With the mixer running, gradually add the remaining 1½ cups flour and mix until the dough comes together, about 5 minutes. Turn the mixer off and let the dough rest for 20 minutes.
  3. Replace the paddle attachment with the dough hook. Mix the dough on medium-low speed for 7 minutes.
  4. Turn the mixer speed up to medium and add the butter gradually, one piece at a time. Wait until each piece of butter is almost fully incorporated before adding the next, scraping down sides of mixing bowl occasionally.
  5. When the butter is kneaded completely into the dough, transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate overnight.
  6. To make the pears: preheat oven to 425℉. Line a large sheet pan with parchment paper.
  7. In a large skillet combine butter, maple syrup, and brown sugar. Place over medium-low heat until butter is melted and the brown sugar is mostly dissolved. Add pears and toss to coat with sugar mixture.
  8. Transfer pears to prepared sheet pan, spreading them out in a single layer. Roast pears for 30 minutes, then flip the pears and roast 10 minutes more.
  9. To make the whipped cream: in a medium bowl or a stand mixer fitted with the whisk, combine cream, sugar, and vanilla. Beat on medium speed until softly whipped. Refrigerate until ready to use.
  10. To cook the waffles: gently knead pearl sugar into dough until evenly dispersed. Divide the dough into 8 pieces.
  11. Preheat waffle iron. Preheat oven to 200℉.
  12. Cook waffles in waffle iron until deeply browned. Keep cooked waffles in the warm oven as you cook remaining waffles.
  13. Serve waffles warm, topped with roasted pears and whipped cream.

Note: Caramelized sugar that is stuck to the waffle iron is easiest to clean while the iron is warm. If needed, place a damp, doubled paper towel between the waffle iron plates, close them, and set to the lowest heat setting for 5 minutes to help loosen the sugar.


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