Pumpkin Waffles with Sour Cherry Compote

INGREDIENTS

Sour cherry compote:

• 2 14.5-ounce cans red tart cherries in water, drained and rinsed
• 1 cup granulated sugar
• 4 tablespoons unsalted butter

Waffles:

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 14.5-ounce can pure pumpkin puree
• 1 12-ounce can evaporated milk
• ¼ cup granulated sugar
• 4 large eggs
• 4 tablespoons unsalted butter melted and cooled
• Lightly sweetened whipped cream or powdered sugar, for serving

PREPARATION

Prepare Compote: In a small saucepan, combine the cherries, sugar and butter. Bring to a boil over medium heat, stirring constantly until sugar is dissolved and butter has melted, 1 to 2 minutes. Continue cooking, stirring occasionally, until mixture is reduced and syrupy, about 5-7 minutes. Keep warm for serving or refrigerate up to 3 days.

Prepare Waffles: Preheat waffle iron to medium-high setting. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another large bowl, whisk together the pumpkin, evaporated milk and sugar. Whisk in the eggs, one at a time, followed by the melted butter. Pour the pumpkin mixture over the flour mixture and stir together with a rubber spatula until just combined. Do not over mix. Cook the batter in the waffle iron according to the manufacturer’s instructions. Serve with warm sour cherry compote and whipped cream or powdered sugar, if desired.