Chocolate Waffles with Whipped Ricotta and Raspberry-Pear Compote
This dish manages to be over the top and elegant at the same time—just what you want for brunch. Make it look easy by prepping the compote and waffle batter a day or two ahead of time
Ingredients
- For Chocolate Waffles:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder sifted
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 eggs lightly beaten
- 1 cup whole milk
- 8 tablespoons 1 stick unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- For Whipped Ricotta:
- 1 cup whole-milk ricotta cheese
- 2 tablespoons heavy cream
- 2 to 4 tablespoons honey plus more for drizzling
- For Raspberry Pear Compote:
- 1 pear peeled and diced (try Anjou or Bosc varieties)
- 6 ounces raspberries fresh or frozen (no need to thaw if frozen)
- 1 orange zested and juiced
- 1/3 cup granulated sugar
- 1 large rosemary sprig
Instructions
- For Waffles:
- Heat and grease a waffle iron. Heat oven to 250°F. Place a wire rack on a rimmed baking sheet and set aside.
- Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. In another medium bowl, whisk together eggs, milk, butter, and vanilla. Pour wet ingredients into dry ingredients and quickly combine without over-mixing. Rest batter for at least 15 minutes.
- Ladle about ½ cup batter at a time onto prepared iron and cook for about 4 minutes, or until iron signals waffle is ready. Check and cook for another minute if needed. Remove, place on prepared baking sheet, and keep warm in oven until ready to serve.
- For Whipped Ricotta: Put ricotta in bowl of a stand mixer fitted with the whisk attachment (or use a hand-held mixer) and beat on medium speed while slowly pouring in cream. Add honey to taste and continue to whip until mixture is smooth and fluffy and ricotta has lost most of its grainy texture. Taste and adjust seasoning as needed.
- For Raspberry-Pear Compote:Combine pear, raspberries, orange zest, half the orange juice (reserve remainder for another use), sugar, and rosemary in a medium saucepan over medium-high heat and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until mixture is thick and syrupy, 5 to 7 minutes.
- Discard rosemary. Serve warm over waffles, with dollops of whipped ricotta and an extra drizzle of honey.
Photographed by Armando Rafael. Styled by Leslie Orlandini
Video by Molly McDonough
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
