I have waffles and pancakes at least twice a week. I find it easy and convenient to make a big batch of batter that lasts me several breakfasts. Sauteed apples are awesome, but when you have waffles so often, it's kind of nice to switch it up from time to time.
Butter is one of those things that is awesome by itself, and even better browned. It takes on a nutty, caramelized flavor and enhances whatever happens to be tossed in it. Right now we have an abundance of super ripe peaches and nectarines, so that was what I experimented with this morning.
Experimentation works out sometimes; sometimes not. This is one of those happy combinations that totally made my day. Peeled and sliced peaches and nectarines are tossed in browned butter until soft and melty. A quick drizzle of raw honey sweetens and a squeeze of meyer lemon gives a brightness to this sunny breakfast treat.
The crowning glory on this dish: coconut cream. As I was snapping pictures, the pile of cream melting and oozing over the peaches and down onto the plate, I decided I'd taken enough. Time to eat. (My next experiment? Peaches and Cream coconut milk ice cream.)
Waffles with Brown Butter Peaches & Coconut Cream
1 TBS unsalted butter, plus more for greasing the waffle iron
2 large peaches or nectarines, or a combination, peeled and sliced
half a meyer lemon
coconut cream (harvested from the top of a can of full-fat coconut milk or coconut cream)
Preheat your waffle iron.
Melt the butter in a large sauté pan over medium heat. Allow the butter to brown, until caramel-colored and fragrant, about 3-4 minutes (watch carefully, you don't want it to get too dark!) Add sliced peaches to butter and allow to cook until soft and fragrant, 3-4 minutes more.
Squeeze honey over peaches to taste (won't need much if your fruit is super ripe). Squeeze meyer lemon half over peaches and sauté a minute more. Remove from heat.
Cook waffles according to directions. Top with sautéed peaches and a dollop of coconut cream. Eat immediately (take pictures another day).