Poppy seed waffles with cherry compote

Ingredients for 1 servings:

• 1 jar cherry(s) (720 ml)
• 80 g sugar
• 1 cinnamon stick(s)
• 1 tsp cornstarch
• 60 g butter
• 25 g vanilla sugar
• 3 eggs
• 200 g flour, sifted
• 25 g poppy seeds
• 1 tsp baking powder
• 250 g buttermilk
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

10 waffles

Drain the cherries, reserving the juice. Caramelize 40g of sugar in a saucepan and deglaze with 200ml of cherry juice. Bring to a boil while stirring. Add the cinnamon stick and simmer over medium heat for about 2 minutes. Mix the cornstarch with the remaining cherry juice until smooth and stir into the hot juice, simmering for 1 minute. Add the cherries and let cool. Remove the cinnamon stick before serving. Melt the butter and mix with 40g of sugar and vanilla sugar until smooth, gradually whisking in the eggs. Mix the flour, poppy seeds, and baking powder and stir in with the buttermilk. Add a little mineral water, if desired. Let stand for 20 minutes. Preheat a waffle iron, grease it if necessary. Pour in the batter, about 2-3 tablespoons, and bake the waffles one after the other until golden brown. Dust with powdered sugar and serve with the cherry compote.