Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

1. 1

   For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt.

2. 2

   Cook for 5 minutes, stirring constantly.

3. 3

   Whisk in the cream and cook for an additional minute, continuing to whisk.

4. 4

   Remove from heat and stir in the pecans and peaches.

5. 5

   Keep warm over a double boiler.

6. 6

   For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl.

7. 7

   Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl.

8. 8

   Add the wet ingredients to the dry and whisk until just combined.

9. 9

   Let rest for 10 minutes.

10. 10

    Preheat a waffle iron and lightly spray with nonstick spray or brush with butter.

11. 11

    Add about 1/2 cup of the batter per waffle.

12. 12

    Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.

13. 13

    Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

* Per serving · 4 servings · Values may vary.