Poppy seed waffles with cherry compote and honey yoghurt

Name: Poppy seed waffles with cherry compote and honey yoghurt
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 glass (720 ml) Sour cherries; 100 g Sugar; 1 (approx. 6 cm) Cinnamon stick; 10 g Cornstarch; 125 g soft butter or margarine; 1 package Vanillin sugar; 3 Eggs (size M); 250 g Flour; 25 g Poppy seed; 1 TEASPOON Baking Powder; 250 ml Milk; 1 TABLESPOON Icing sugar; 500 g firm whole milk yoghurt, natural; 10 TSP liquid honey; 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 glass (720 ml) Sour cherries
100 g Sugar
1 (approx. 6 cm) Cinnamon stick
10 g Cornstarch
125 g soft butter or margarine
1 package Vanillin sugar
3 Eggs (size M)
250 g Flour
25 g Poppy seed
1 TEASPOON Baking Powder
250 ml Milk
1 TABLESPOON Icing sugar
500 g firm whole milk yoghurt, natural
10 TSP liquid honey
7-10 Tbsp Oil

Directions

1
Drain the cherries on a sieve, collect the juice. Caramelise 40 g sugar in a small pot and remove from the heat. Pour on 250 ml cherry juice, place back on the hot stove and bring to the boil while stirring. Add the cinnamon stick and simmer for about 2 minutes. Stir starch and remaining cherry juice (approx. 80 ml) until smooth. Stir the starch into the hot juice and let it simmer for about 1 minute while stirring. Add the cherries and let cool off
2
Cream fat, 60 sugar and vanillin sugar. Add the eggs one after the other and stir in. Mix flour, poppy seeds and baking powder and stir in briefly together with the milk. Bake about 10 golden brown waffles in a preheated waffle iron for 2 square waffles (each 10 x 12 cm in size) one after the other
3
Spread the finished wafers on plates and dust with icing sugar. Cut off the yoghurt with a tablespoon of dumplings and arrange on the waffles. Drizzle with honey and serve with stewed cherries