Butter cinnamon waffles with baked apple compote

Name: Butter cinnamon waffles with baked apple compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 kg Apples; 7-10 Tbsp Juice of 2 lemons; 150 g Sugar; 150 ml apple juice; 1 large cinnamon stick; 7-10 Tbsp peeled peel of 1 organic lemon; 100 g Marzipan raw mass; 125 g soft butter; 1 package Vanillin sugar; 2 TEASPOONS ground cinnamon; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 1 TEASPOON Baking Powder; 1/4 l Milk; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Oil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 kg Apples
7-10 Tbsp Juice of 2 lemons
150 g Sugar
150 ml apple juice
1 large cinnamon stick
7-10 Tbsp peeled peel of 1 organic lemon
100 g Marzipan raw mass
125 g soft butter
1 package Vanillin sugar
2 TEASPOONS ground cinnamon
1 pinch Salt
3 Eggs (size M)
250 g Flour
1 TEASPOON Baking Powder
1/4 l Milk
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Oil

Directions

1
Wash, peel and quarter the apples and cut out the core. Roughly dice the apples, mix with lemon juice and 100 g sugar in a pot. Add apple juice, cinnamon stick and lemon peel, bring to the boil, cover and stew for about 8 minutes. Stir in between. Coarsely grate the marzipan, stir into the compote and steam for another 2 minutes. Let the finished compote cool down. Cream butter, 50 g sugar, vanillin sugar, cinnamon and salt.
2
Stir in the eggs one after the other. Mix flour and baking powder and stir into the fat egg mass alternating with the milk. Preheat waffle iron, brush thinly with oil and bake 8-9 waffles in a row. Dust with icing sugar and arrange on a plate. Serve with baked apple compote. Serve with walnut or vanilla ice cream