Caramel-almond waffles with mango-nectarine compote

Name: Caramel-almond waffles with mango-nectarine compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 Mango (approx. 400 g); 2 Nectarines; 1/4 l Jus de fruit mangue-passion; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS + 145 g sugar; 1 TEASPOON Cornstarch; 100 g soft caramel sweets; 150 g soft butter; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 30 g crushed almonds; 100 ml Milk; 150 g ripened cream; 7-10 Tbsp Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 Mango (approx. 400 g)
2 Nectarines
1/4 l Jus de fruit mangue-passion
2 TABLESPOONS Lemon juice
2 TABLESPOONS + 145 g sugar
1 TEASPOON Cornstarch
100 g soft caramel sweets
150 g soft butter
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
300 g Flour
30 g crushed almonds
100 ml Milk
150 g ripened cream
7-10 Tbsp Oil

Directions

1
Peel mangoes. Cut the flesh from the stone and cut into large cubes. Wash nectarines, rub dry, cut in half and remove stone. Dice the netarines. Boil up fruit juice, lemon juice and 2 tablespoons of sugar.
2
Stir in fruit cubes. Mix cornflour with a little water and thicken the compote. Bring to the boil again, fill into 4 bowls and let cool. Chop the caramel sweets very finely. Cream butter, 75 g sugar, vanillin sugar and salt. Stir in eggs one after the other. Mix flour and almonds alternately with milk and sour cream into the dough. Stir in caramel pieces. Preheat waffle iron, spread with oil and bake 8 waffles one after the other.
3
Stir in eggs one after the other. Mix flour and almonds alternately with milk and sour cream into the dough. Stir in caramel pieces. Preheat waffle iron, spread with oil and bake 8 waffles one after the other. Melt 20 g sugar in a pan and pull threads over the waffles with a fork. Pass the compote to the waffles