Toasted Coconut Waffles With Poached Apricots Recipes

Steps:

• Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut. Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.

Steps:

• Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Steps:

• Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
• Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
• Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, coconut milk, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve desired amount of waffles with whipped cream and chocolate topping., To freeze waffles, arrange waffles in a single layer on baking sheets. Freeze overnight or until firm. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. , Serve with chocolate topping and whipped cream.

Steps:

• Mix water, sugar and drink mix in medium saucepan. Bring to boil on medium-low heat. Add pears; partially cover. Simmer 45 to 50 min. or until pears are tender.
• Remove pears from liquid; place in 4 dessert dishes. Bring liquid to boil; cook 30 min. or until liquid is reduced to 1-1/2 cups.
• Drizzle 2 Tbsp. sauce over each pear. Sprinkle with coconut. Refrigerate remaining sauce for another use. (See Tip.)

Steps:

• Bring 2¼ cups water, apricots, ¼ cup sugar, and honey to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low. Simmer uncovered until apricots are tender, about 15 minutes. Using slotted spoon, transfer apricots to medium bowl. Boil syrup until thick enough to coat spoon and reduced to ½ cup, about 4 minutes. Pour syrup over apricots; stir in vanilla. Combine coconut milk, melted butter, and eggs in small bowl; whisk to blend. Whisk all purpose flour, baking powder, salt, and remaining 2 Tbsp. sugar in large bowl to blend. Whisk in coconut-milk mixture, then toasted coconut. Preheat oven to 250 F. Preheat waffle iron (medium heat). Spray waffle iron with nonstick spray. Working in batches, spoon batter onto hot waffle iron. Cook until waffle is brown and crisp, about 4 minutes. Transfer to baking sheet and place in oven to keep warm. Repeat with remaining batter. Divide waffles among 4 plates. Top with poached apricots and honey syrup and serve.