Waffles with caramelised clementines and pistachios

Waffles with caramelised clementines and pistachios
  • Serves icon Serves 4
  • Time icon Hands-on time 45 min

Sticky caramelised clementines and crunchy toasted pistachios provide an indulgent topping for fluffy buttermilk waffles in this festive brunch recipe.

Discover more Christmas breakfast recipes.

Nutrition: per serving

Calories
659kcals
Fat
35g (18g saturated)
Protein
19g
Carbohydrates
63g (38g sugars)
Fibre
3.9g
Salt
0.3g
Calories
659kcals
Fat
35g (18g saturated)
Protein
19g
Carbohydrates
63g (38g sugars)
Fibre
3.9g
Salt
0.3g

Ingredients

  • 4 clementines
  • 30g shelled pistachios, roughly chopped
  • 80g soft light brown sugar
  • 1 tbsp Grand Marnier, Cointreau or other triple sec/orange liqueur
  • 100ml double cream
  • 4 tbsp greek yogurt to serve

For the waffles

  • 50g unsalted butter, melted and cooled, plus extra to grease
  • 175g white spelt flour (see Know-how) or plain flour
  • ¼ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tbsp soft light brown sugar
  • 1 tsp ground cinnamon, plus extra to serve
  • 300ml buttermilk (or a 284ml tub plus 15ml more whole milk)
  • 50ml whole milk
  • 2 medium free-range eggs

Specialist kit

  • 18cm waffle iron

Method

  1. Peel the clementines and cut each one into 3 thick wheels. Heat the oven to 100°C fan/gas ½ and put the pistachios on a baking tray inside to slowly toast while the oven heats and you make the waffles.
  2. To make the waffles, grease the waffle iron with butter and heat to high. Mix the flour, bicarb, baking powder, sugar and cinnamon together in a large bowl. In another bowl, whisk the buttermilk, milk, butter and eggs, then pour into the dry ingredients and mix until just combined.
  3. Ladle about a quarter of the batter into the middle of the waffle iron and cook for 6-8 minutes until crisp and golden. Transfer the cooked waffle to a baking tray in the oven to keep warm, then repeat three more times with the rest of the batter. Don’t forget to check on the pistachios; remove from the oven when toasted.
  4. While the waffles are cooking, make the caramel. Put the 80g brown sugar and 50ml water in a frying pan and set over a medium-high heat. Stir until dissolved, then remove the spoon and continue to cook until the sugar becomes a rich golden colour, swirling the pan every now and then. Add the Grand Marnier, bubble for a minute, then add the clementine slices and cook for a minute on each side. Add the cream (be careful – it might spit) and stir well to form rich caramel sauce.
  5. Serve the waffles warm, topped with yogurt, clementine caramel and a sprinkling of the pistachios.

delicious. tips

  1. The spelt flour gives these waffles a nutty taste but if you don’t have any you can use standard plain flour.

Recipe By

Emily Gussin

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