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Cheesy Weekend Brunch: Waffles

Chocolate Waffles with Whipped Ricotta and Raspberry-Pear Compote
Yields 8
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
  1. For Chocolate Waffles:
  2. 1½ cups all-purpose flour
  3. 1 cup granulated sugar
  4. ½ cup cocoa powder, sifted
  5. 2 teaspoons baking powder
  6. 2 teaspoons baking soda
  7. ½ teaspoon kosher salt
  8. 2 eggs, lightly beaten
  9. 1 cup whole milk
  10. 8 tablespoons (1 stick) unsalted butter, melted and cooled
  11. 1 teaspoon vanilla extract
  13. For Whipped Ricotta:
  14. 1 cup whole-milk ricotta cheese
  15. 2 tablespoons heavy cream
  16. 2 to 4 tablespoons honey, plus more for drizzling
  18. For Raspberry Pear Compote:
  19. 1 pear, peeled and diced (try Anjou or Bosc varieties)
  20. 6 ounces raspberries, fresh or frozen (no need to thaw if frozen)
  21. 1 orange, zested and juiced
  22. 1/3 cup granulated sugar
  23. 1 large rosemary sprig
  1. For Waffles:
  2. Heat and grease a waffle iron. Heat oven to 250°F. Place a wire rack on a rimmed baking sheet and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Discard rosemary. Serve warm over waffles, with dollops of whipped ricotta and an extra drizzle of honey.
culture: the word on cheese https://culturecheesemag.com/

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.

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