bourbon peach Belgian waffles

Happy Monday!  How was your weekend?

Did you have a nice Father’s Day with any Dads in your life?

I made Chris some boozy Belgian waffles.  Here’s the thing – I’ve never made waffles before and I’m not sure where the burning desire to do so came from.  Maybe it was a burning desire to make drunken peaches and a need for a vessel to carry them.

The truth of the matter is that I didn’t even own a waffle iron.  So I took the 20% off coupon the good people at Bed Bath & Beyond sent me and picked one up on Saturday.

I had another problem.  How in the world do you make a waffle?  I consulted my homies over at the Food Network and decided to go with Emeril.  The only thing I changed was that I used vanilla bean paste instead of vanilla extract.

Since we’re all about full disclosure here, I’ll tell you that I did a practice run on Saturday while Chris was gone for the day.  That’s when I took these pictures.  And let me tell you that I can sure make some ugly waffles!  The second run on Sunday turned out a few that looked a bit better.  Plus I added bacon which makes everything better.

I snapped these with my iPhone yesterday.  I had to be quick because it just wouldn’t be right to serve Chris cold ugly boozy waffles on Father’s Day.

Waffle recipe from Emeril Lagasse

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Bourbon Peach Belgian Waffles

Ingredients

For the Bourbon Peaches

• 6 peaches peeled, pitted, and diced
• 2 tablespoons butter
• 1/4 teaspoon cinnamon plus some to garnish
• 1 tablespoon honey
• 2 tablspoons bourbon

For the Waffles

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs separated and at room temperature
• 2 tablespoons sugar
• 1/2 teaspoon vanilla bean paste
• 4 tablespoons melted butter
• 2 cups whole milk at room temperature
• 1-2 tablespoons canola oil to brush the waffle iron

For the Whipped Cream (can be halved)

• 2 cups heavy cream
• 2 tablespoons sugar
• 2 tablespoons vanilla bean paste

Instructions

For the Bourbon Peaches

1. In a cast iron or nonstick skillet, melt butter over medium heat and add peaches
2. Sprinkle cinnamon over the peaches, add honey and bourbon
3. Cook peaches until softened, but still retaining some firmness and texture, stir occasionally

For the Waffles

1. Preheat waffle iron according to manufacturer's directions
2. Sift flour, baking powder, and salt into a bowl
3. In a second bowl, whisk together egg yolks and sugar until combined and sugar is dissolved and yolks are a light yellow
4. Add vanilla, melted (but not hot) butter, and milk to egg yolk mixture and whisk until combined, careful not to over mix
5. Add milk mixture to the flour and whisk until blended - again careful not to over mix
6. In a third bowl or using a stand mixer beat the egg whites until soft peaks form 1-2 minutes
7. Gently fold egg whites into batter using a rubber spatula
8. Brush canola oil on waffle iron plates
9. Using a soup ladle or measuring cup, pour batter into bottom waffle plate until grooves are covered and cook according to manufacturer's directions until golden brown
10. Keep warm in a 200 degree oven on a wire rack fitted onto a baking sheet

For the Whipped Cream

1. Chill mixer bowl and whisk for 20 - 30 minutes in the freezer
2. Pour in cream, sugar, and vanilla bean paste
3. Beat on medium high until thick and you have whipped cream - keep an eye on it and don't over mix

Note:  You want to use a third bowl to whip your egg whites and not the one you had the yolks in because if you get yolks in your whites the whites won’t whip.

Note:  My waffle iron specifically said DO NOT USE COOKING SPRAY, but if yours doesn’t mind – go for it

Note: My waffle iron made 4 1.5 inch thick waffles from this recipe

P.S. – Don’t forget to enter the giveaway for the Williams-Sonoma gift card!