Conversation – 18

Curtis Stone

Prep Time: 20 minutes plus 15 minutes macerating time

Cook Time: 20 minutes plus 8 minutes per waffle

Ingredients
3 large Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges

1/3 cup apple cider or apple juice

1/3 cup packed light brown sugar

1/4 cup all-purpose flour

1 tbs. fresh lemon juice

3/4 tsp. ground cinnamon

1/2 tsp. kosher salt

1 tbs. unsalted butter

1/2 tsp. vanilla extract

Nonstick cooking spray

Sweet Classic Waffle Batter, see recipe

8 tsp. granulated sugar

Accompaniments: Vanilla ice cream and caramel sauce

Method
In large bowl, toss apples with apple cider, brown sugar, flour, lemon juice, cinnamon, and salt, to coat. Set aside for 15 minutes, or until juices form.
In medium frypan over medium heat, cook apple mixture, stirring occasionally, for 20 minutes, or until apples are softened and juices have thickened. Add butter and vanilla and stir to combine. Remove from heat and cool slightly.
Meanwhile, preheat oven to 200°F. Place wire rack over large sheet pan and place pan in oven.
Preheat Curtis Stone Stuffed Waffle Maker for 3 minutes, or until green ready light turns on.
Lightly spray lower and upper plates with cooking spray. Pour 1/2 cup batter into lower plate. Top with 1/3 cup apple mixture then another 1/3 cup batter. Sprinkle 2 tsp. granulated sugar over batter.
Close lid and cook waffle for 8 minutes, or until golden. Carefully remove waffle and transfer to oven to keep warm while preparing more waffles.
Serve waffles with ice cream and caramel sauce.
Sweet Classic Waffle Batter
Makes: 4 cups batter, about 4 stuffed waffles

Ingredients
2 cups all-purpose flour

3 tbs. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher salt

1 3/4 cups buttermilk

2 large eggs

6 tbs. unsalted butter, melted and cooled

1 tsp. pure vanilla extract

Method