Buttermilk Waffles with Cherry-Almond Sauce
1 12 ounce bag frozen pitted dark sweet cherries (do not thaw)
1 cup cherry preserves
1/2 teaspoon almond extract
2 cups all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon (scant) salt
2 cups buttermilk
9 tablespoons unsalted butter, melted, divided
Lightly sweetened whipped cream or plain yogurt
Combine frozen cherries and preserves in medium saucepan. Bring to boil over
medium-high heat, stirring until cherries begin to thaw and juices form.
Boil gently until sauce thickens slightly, about 3 minutes. Remove sauce
from heat; stir in almond extract.
Preheat oven to 300°F. Whisk flour, sugar, baking powder, and salt in medium
bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter. Heat
waffle iron according to manufacturer’s instructions. Brush waffle iron
grids lightly on both sides with some of remaining melted butter. Pour 1/2
cup (or more) waffle batter (depending on size of waffle iron grid) over
each grid. Close waffle iron and cook until waffles are crisp and golden on
both sides. Transfer waffles to rack set over baking sheet and keep warm in
oven. Repeat cooking with remaining batter, brushing waffle iron with melted
butter between batches as needed.
Place waffles on plates. Top with whipped cream and cherry sauce.