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1
In a mixing bowl combine flour, ground pecans, sugar, baking powder and salt.
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2
In another bowl beat the eggs and vanilla slightly.
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3
Whisk the milk and butter into the egg mixture.
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4
Whisk the flour mixture into the egg mixture.
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5
Stir until combined yet still slightly lumpy.
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6
Pour 3/4 cup batter onto grids of a preheated, lightly greased waffle iron.
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7
Close lid quickly: do not open during baking.
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8
Bake according to the manufacturer's directions for the waffle iron, until golden brown and lightly crisp, about 5 to 5 1/2 minutes.
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9
Serve hot waffles with Dried Fruit Compote, whipped cream, and if desired, maple syrup.
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10
Garnish with extra ground pecans.
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11
Place the dried fruits in a large bowl and cover with 2 cups of boiling water.
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12
Let the fruit sit for about 1 hour, then drain.
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13
Place the fruit in a medium saucepan with the remaining ingredients, making sure the vanilla bean pod is scraped and the pod and seeds are added to the mixture.
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14
Bring to a boil, then reduce the heat and allow mixture to simmer gently for 50 minutes to 1 hour.
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15
The fruit should be tender but not falling apart.
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16
Add more sugar or orange juice, to taste, if needed.
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17
Remove and discard the cinnamon stick and vanilla bean pod.
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18
Refrigerate the compote in its syrup overnight before serving.
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19
Serve the compote chilled, with hot Pecan Waffles.
