Apple waffles

Ingredients for 4 servings:

• ½ pineapple, ripe
• 2 oranges
• 50 g butter
• 50 g sugar
• 4 tbsp apple juice
• 2 tbsp raisins
• 1 vanilla pod(s), pulp
• 2 tsp cornstarch
• 1 tbsp water
• 150 g butter, soft
• 150 g sugar
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 2 apples, sour
• some apple juice

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

with pineapple and orange ragout

For the ragout, peel the pineapple, halve it lengthwise, remove the hard core, and thinly slice the flesh. Peel the oranges generously to remove the white pith and cut the segments from the diaphragms. Retain any juice that runs out. Squeeze out the remaining oranges. Heat the butter in a saucepan and caramelize the sugar. Deglaze with the orange and apple juice and simmer until the sugar has completely dissolved. Add the pineapple slices, raisins, and vanilla essence and simmer for 2 minutes. Add the orange segments and fold in. Mix the cornstarch with 1 tablespoon of water until smooth, stir into the ragout, and bring back to a boil. Let the ragout cool. For the waffles, cream the butter and sugar until fluffy. Gradually beat in the eggs until fluffy. Combine the flour, baking powder, and cinnamon, sift into the butter mixture, and stir in. Quarter, peel, core, and grate the apples, and stir them into the waffle batter. If the batter is too stiff, add a little more apple juice. Cover the batter and let it rest for 10 minutes before baking. Bake 8 waffles from the batter. Pour about 3 tablespoons of waffle batter into the hot waffle iron for each waffle. Serve the apple waffles with the pineapple and orange ragout.